Why it works: Cucumber and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Pickled Cucumbees
Ingredients
Directions
Brine the cucumbers
Wash cucumbers carefully.
Place cucumbers in jars.
Make a weak brine by dissolving ½ cup of coarse sea salt in 1.5 gallons of water.
Pour the hot brine over the cucumbers.
Cover the cucumbers.
Repeat the brining process for three mornings.
Skim thoroughly each time.
Scald in alum vinegar
On the fourth day, heat vinegar in a porcelain kettle.
Add a walnut-sized piece of alum to the vinegar.
When the vinegar is scalding hot, add cucumbers until covered.
Do not boil; skim off as soon as they are scalded.
Replace with more cucumbers.
Add a small piece of alum each time.
Discard the vinegar.
Pack and seal
Replace it with good cider or white wine vinegar.
Add spices, mustard seeds, and red peppers to the vinegar.
Sort the pickles and place them in stone or glass jars.
Pour the hot spiced vinegar over them.
Seal the jars.
Store them away.
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.
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Cucumber + mustardtop 3% of all pairsSmell alikestrongCooked together2,281 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Cucumber + walnuttop 6% of all pairsSmell alikestrongCooked together380 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Vinegar + mustardtop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cucumber + vinegartop 8% of all pairsSmell alikemoderateCooked together4,734 recipes
Shared aroma: 2-methylbutyl acetate (fruit).
-
Walnut + mustardtop 9% of all pairsSmell alikestrongCooked together849 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cucumbers
- The main vegetable that becomes the pickles, firming and flavouring through the brine and vinegar.
- Coarse sea salt
- Draws water out of the cucumbers and seasons them during the brining days.
- Vinegar (cider or white wine)
- Provides the acidity that preserves and sharpens the pickles in the final spiced bath.
- Alum
- Helps the cucumbers stay firm when they are scalded in the hot vinegar.
The step that matters
Do not boil the cucumbers in the alum vinegar. Boiling softens cucumbers and turns them mushy. Scalding, with the vinegar just below a boil, keeps them crisp while still heating them through.
Swap the walnut
How well each one fits the dish's main ingredients (cucumber, vinegar, mustard, pepper):
- Lentilsfits better
- Black-eyed peafits better
- Sesamefits better
- Walnutthe original
Fit is the average pairing score against cucumber, vinegar, mustard, pepper. Candidates are from the same food group and used in at least 100 recipes.
“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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