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Cucumber Pickles

A pickled cucumber recipe using vinegar, sugar, cloves, cinnamon, pepper, horseradish, and red peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Cucumber Pickles

Ingredients

Directions

Prepare the cucumbers

  1. Soak the cucumbers in strong brine for 24 hours.

  2. Pour off the brine and rinse the cucumbers in cold water.

  3. Dip the cucumbers out of the brine.

Make the pickling liquid

  1. In a pot, combine vinegar, sugar, cloves, cinnamon, black pepper, horseradish, and red peppers.

  2. Scald the mixture until it is boiling hot.

Pack and seal

  1. Fill the jars with cucumbers.

  2. Pour the boiling vinegar mixture over the cucumbers.

  3. Seal the jars while hot.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cucumber + horseradishtop 2% of all pairs
    Smell alikestrong
    Cooked together640 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cinnamon + horseradishtop 6% of all pairs
    Smell alikestrong
    Cooked together515 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

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

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

What each ingredient does

Green cucumbers
Form the main body of the pickle, becoming crisp-tender as they absorb the brine and vinegar.
Cider vinegar
Provides the acidity that preserves the cucumbers and gives the pickle its sharp flavour.
Sugar
Balances the sharpness of the vinegar with sweetness.
Whole cloves
Add warm, aromatic spice flavour to the pickling liquid.
Stick cinnamon
Adds sweet, woody aroma to the pickling liquid.

The step that matters

Pour the boiling vinegar mixture over the cucumbers and seal while hot. Pouring the liquid boiling hot and sealing the jars while hot helps drive air out and keeps the pickles safe and firm during storage. Cooling or delay can let spoilage start.

Swap the cucumber

How well each one fits the dish's main ingredients (cider, vinegar, sugar, clove, cinnamon, pepper, horseradish):

  1. Mustardfits better
  2. Beetrootfits about as well
  3. Capsicumfits about as well
  4. Cucumberthe original

Fit is the average pairing score against cider, vinegar, sugar, clove, cinnamon, pepper, horseradish. 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.

More cucumber pickles recipes

Sweet 23Green 9Spiced 9Small 7Sliced 6Sour 5 See all 334 →

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