Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Saenft-qurgen
Ingredients
Directions
Pickles; Salt;
Vinegar; Sugar;
Red peppers; Mustard seed.
Peel large yellow pickles; cut out seeds and quarter. Sprinkle with salt and leave stand over night. Next day wipe each one dry and put into hot vinegar, cook for a few minutes. Sweeten white wine vinegar to taste. After pickles are cooked fill in jars, add some small red peppers and a little mustard seed to each jar. Fill up with the hot vinegar and seal. Dilute the vinegar if too strong. Very fine.
—Mrs. G. E. Crone.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Vinegar + mustardtop 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
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