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Genevieve Engelthaler

A pickled cucumber recipe with cider vinegar, sugar, salt, and pickling spices, boiled and sealed.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Genevieve Engelthaler

Ingredients

Directions

Prepare the pickles

  1. Freshen pickles in cold water, drain.

  2. Cover with boiling water, let stand five hours, drain again.

Make the brine

  1. Boil one quart cider vinegar, one cup sugar, one heaping tablespoon salt, one teaspoon pickling spices in bag.

Bottle and seal

  1. Heat pickles in brine and bottle boiling hot.

  2. Pack pickles in jars, pour boiling vinegar over them, and seal at once.

Nutrition, whole recipe (rough)

52Calories
0 gProtein
0 gFat
13 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Cidernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

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.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cider + teatop 24% of all pairs
    Smell alikelow
    Cooked together43 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Vinegar + teatop 25% of all pairs
    Smell alikemoderate
    Cooked together175 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pickles (in the method)
Are the main food being preserved; soaking first freshens them before the sweet-sour brine is added.
Cider vinegar
Provides the sour acidity and the liquid that preserves the pickles.
Sugar
Balances the sourness of the vinegar, giving the pickles their sweetness.
Salt
Seasons the brine and adds savory flavour to the pickles.

The step that matters

Pack pickles in jars, pour boiling vinegar over them, and seal at once.. The pickles and brine must be kept boiling hot when jarred and sealed immediately, so heat drives air out and the acidic brine helps keep the jars safe for storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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