Name: Green Tomato Pickle
Ingredients: 2 tablespoonfuls of black pepper; 2 teaspoonfuls of ground cloves; 1/2 cup of mustard; 8 onions; 3 lbs

Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Green Tomato Pickle

Ingredients

Directions

MRS. GENERAL WATTS, VIRGINIA.
_Contributed by Mrs. Frances E. Gamble, Haverford, Pa._
Take 1 pk. of small green onions (6 or 8 onions), skin and sprinkle in layers with salt. Let them stand 24 hours and drain them by putting them in a sieve out of the brine, and pouring fresh water over them. Then scald in a strong ginger tea (1 lb. of ginger root slightly bruised to 1 qt. of boiling water). Take 1 oz. ground ginger, 2 tablespoonfuls of black pepper, 2 teaspoonfuls of ground cloves, ¼ lb. of white mustard seed, ½ cup of mustard, 1 oz. allspice, 3 oz. celery seed, and 3 lbs. of good, brown sugar. Put sliced onions and tomatoes in a kettle with the spices and sugar in alternate layers, and pour enough white vinegar to cover well. Cook the pickle until the tomatoes look clear and are tender (about an hour).

Nutrition, whole recipe (rough)

60Calories

2 gProtein

1 gFat

13 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Cloves	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3

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

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

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.

Pepper + clovetop 5% of all pairs

Smell alikestrong

Cooked together17,451 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Mustard + oniontop 6% of all pairs

Smell alikestrong

Cooked together9,259 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Clove + mustardtop 8% of all pairs

Smell alikestrong

Cooked together3,829 recipes

Shared aroma: methyleugenol (clove, spice).
Pepper + mustardtop 9% of all pairs

Smell alikemoderate

Cooked together15,430 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pepper + oniontop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).