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Sweet Cherry Pickles

A pickled cherry preserve made with cherries, sugar, vinegar, and cinnamon.

From an old cookbook · modernised transcription
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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Sweet Cherry Pickles

Ingredients

Directions

  1. Combine cherries, sugar, vinegar, and cinnamon in a pot.

  2. Boil the mixture for 1 hour.

  3. Seal the hot mixture in mason jars.

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. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Vinegar + cinnamontop 19% of all pairs
    Smell alikemoderate
    Cooked together5,187 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cherries
Provide the fruit base and most of the bulk of the pickle.
White sugar
Adds sweetness and helps thicken the syrup as it boils down.
Vinegar
Adds acidity that gives the pickle its tang and helps preserve it.
Powdered cinnamon
Adds warm spice aroma and flavour to the sweet-sour syrup.

The step that matters

Seal the hot mixture in mason jars. Filling the jars while the mixture is still hot drives air out of them, so the lids can pull down into a seal as the contents cool.

“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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