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Pickled Beetroot

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Beetroot and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,630 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pickled Beetroot

Ingredients

Directions

  1. Slice cold cooked beetroot into 1-inch thick rounds.

  2. Pack the slices into bottles.

  3. Cover the beetroot with cold spiced vinegar.

  4. Seal the bottles securely.

  5. Do not use for at least one week.

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. Beetroot + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together1,630 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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