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Mixed Pickles

A brined pickle mixture of cucumbers, peppers, cauliflower, cabbage, onions, horseradish, beans, tomatoes, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cucumber and cauliflower match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 584 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Mixed Pickles

Ingredients

Directions

Prepare

  1. Combine cucumbers, green peppers, cauliflower, cabbage, onions, horseradish, green beans, and green tomatoes in a large bowl.

  2. Soak the mixture in a strong brine for 24 hours.

  3. Drain for 3 hours.

Season and cook

  1. Sprinkle in black and white mustard seeds and ground pepper.

  2. Add just enough vinegar to cover the mixture.

  3. Bring the mixture to a boil.

  4. Add a little alum.

  5. Drain again.

  6. Let cool.

Finish

  1. Mix in ground mustard.

  2. Cover with cider vinegar.

  3. Add turmeric to achieve desired color.

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. Cucumber + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together584 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Cauliflower + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together139 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cauliflower + cabbagetop 1% of all pairs
    Smell alikestrong
    Cooked together305 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Cabbage + horseradishtop 2% of all pairs
    Smell alikestrong
    Cooked together481 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Cucumbers
Firm flesh that stays crisp after brining and pickling.
Cauliflower
Firm florets that hold their texture through the pickling liquid.
White cabbage
Crisp shredded body that absorbs the vinegar and seasonings.
Black mustard seed
Adds sharp, pungent flavor to the pickling liquid.
Cider vinegar
Provides acidity that gives the pickle its tang and helps preserve it.
Turmeric
Gives the pickle its yellow color.

The step that matters

Brining and draining. Salt draws water out of the vegetables and firms their cell walls, so they stay crisp rather than soft after pickling. Draining afterward removes excess brine. Skipping or shortening the soak leaves the pickles watery and limp.

Swap the onion

How well each one fits the dish's main ingredients (cucumber, pepper, cauliflower, cabbage, horseradish, green beans, tomato):

  1. Broccolifits better
  2. Mustardfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against cucumber, pepper, cauliflower, cabbage, horseradish, green beans, tomato. 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 mixed pickles recipes

English 3 See all 133 →

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