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Pickled Cucumbees

A method of preserving cucumbers in vinegar, salt, alum, and optional red peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cucumber and vinegar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4,734 recipes. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓

Pickled Cucumbees

Ingredients

Directions

Prepare

  1. Wash the cucumbers well.

  2. Pour boiling water over them with a little salt and let them stand for 12 hours.

Pickle

  1. Place the cucumbers in cold vinegar.

  2. In a gallon of vinegar, add 1 tablespoon of pulverized alum and 1 teacup of salt.

  3. Let the cucumbers remain in this mixture until the vinegar is full of cucumbers.

  4. Scald the cucumbers in the vinegar and then transfer them to new vinegar.

  5. Add red peppers for improved flavor if desired.

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 + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  2. Cucumber + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together5,991 recipes

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

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

What each ingredient does

Cucumbers
Provide the main body and crisp bite of the pickle.
Vinegar
Acidity that preserves the cucumbers and gives the pickle its sour flavor.
Pulverized alum
Helps the cucumbers stay firm and crisp during pickling.
Salt
Draws water out of the cucumbers and seasons the pickle.

The step that matters

Scalding the cucumbers in the vinegar. Heating too long or too hard can soften the cucumbers, so they should be scalded briefly and then moved to fresh vinegar to keep them firm and crisp.

Swap the cucumber

How well each one fits the dish's main ingredients (vinegar, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Cabbagefits better
  4. Cucumberthe original

Fit is the average pairing score against vinegar, 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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