Why it works: Cucumber and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
To Pickle Cucumbers
Ingredients
Directions
Trim and wash the cucumbers in salt and water.
Drain the cucumbers and place them into bottles.
Add a little mace, cloves, capsicum, and mustard-seed.
Cover the cucumbers with nearly boiling hot white vinegar.
Cork the bottles immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cucumber + mustardtop 3% of all pairsSmell alikestrongCooked together2,281 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Cucumber + capsicumtop 5% of all pairsSmell alikestrongCooked together2,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Mace + clovetop 6% of all pairsSmell alikelowCooked together8,400 recipes
Shared aroma: methyleugenol (clove, spice).
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Clove + capsicumtop 7% of all pairsSmell alikemoderateCooked together5,438 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the mace
How well each one fits the dish's main ingredients (cucumber, clove, capsicum, mustard, vinegar):
- Tarragonfits better
- Allspicefits better
- Capersfits better
- Macethe original
Fit is the average pairing score against cucumber, clove, capsicum, mustard, vinegar. Candidates are from the same food group and used in at least 100 recipes.
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