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Pickled Turnips

Turnips are boiled, peeled, sliced, and then coated in hot spiced vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Turnip and vinegar work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 652 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pickled Turnips

Ingredients

Directions

Prepare

  1. Wash the turnips thoroughly without peeling them.

  2. Boil the turnips until tender.

Pickle and serve

  1. Remove the outer skin and slice them like beets.

  2. Pour hot spiced vinegar over the sliced turnips.

  3. Serve warm for the best flavor.

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.

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. Turnip + vinegartop 19% of all pairs
    Smell alikemoderate
    Cooked together652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Turnips
Form the main body of the dish, becoming tender when boiled and absorbing the vinegar flavor.
Hot spiced vinegar
Adds acidity and spice, flavoring the turnip slices as they soak.

“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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