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To Pickle Lima and String Beans

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lima beans and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

To Pickle Lima and String Beans

Ingredients

Directions

  1. Pack a layer of beans in the bottom of a cask.

  2. Add a layer of coarse sea salt on top.

  3. Repeat layers until the cask is full.

  4. Seal the top of the cask like you would for salting cucumbers.

  5. When ready to use in winter, wash the beans thoroughly in cold water.

  6. Soak the beans overnight in clear cold water.

  7. Cook the beans like fresh vegetables, changing the water once or twice while cooking.

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. Lima beans + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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