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Chopped Pickle

A pickled mixture of green tomatoes, onions, peppers, spices, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chopped Pickle

Why it works: Mustard and horseradish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chopped Pickle

Ingredients

Directions

Prepare the vegetables

  1. Chop the green tomatoes, onions, and peppers finely and separately.

  2. Mix the chopped vegetables and add the coarse sea salt.

  3. Let the mixture stand overnight and then drain well in the morning.

Make the pickle

  1. Add the mustard seed, ground allspice, ground cloves, and grated horseradish.

  2. Pour the boiling vinegar over the mixture and stir well.

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.

Photo for illustrative purposes only · Contact us to use it

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. Mustard + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Allspice + horseradishtop 4% of all pairs
    Smell alikestrong
    Cooked together654 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Green tomatoes
Form the bulk of the pickle and add tart, fresh vegetable texture.
Onions
Add savory sweetness and body to the chopped mixture.
Peppers
Contribute crunch and mild, fresh pepper flavour.
Coarse sea salt
Draws water out of the vegetables, firming them and concentrating flavour during standing.
Mustard seed
Adds sharp, pungent flavour that stands up to the vinegar.
Vinegar
Provides acidity that preserves the mixture and gives it its tang.

The step that matters

Draining after standing overnight. Salt draws large amounts of liquid from the vegetables. Draining well removes that water so the pickle stays crisp and does not become watery once the vinegar is added.

Swap the tomato

How well each one fits the dish's main ingredients (onion, pepper, mustard, allspice, clove, horseradish, vinegar):

  1. Shallotfits better
  2. Radishfits better
  3. Broccolifits better
  4. Tomatothe original

Fit is the average pairing score against onion, pepper, mustard, allspice, clove, horseradish, vinegar. 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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