Name: Pickling
Ingredients: 3 gallons vinegar; 1 teaspoon alum; 1 cup coarse sea salt; pepper; ginger-root; spices (variety)

Why it works: Pepper and ginger match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 6,800 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pickling

Ingredients

Directions

Combine 3 gallons of sharp vinegar with 1 teaspoon of alum and 1 cup of coarse sea salt.
Tie a bag with pepper, ginger-root, and assorted spices and add it to the vinegar mixture.
Store pickles in wood or stoneware only, avoiding anything that has held grease.
Stir pickles occasionally and remove any soft ones.

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.

Pepper + gingertop 9% of all pairs

Smell alikestrong

Cooked together6,800 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Vinegar + gingertop 19% of all pairs

Smell alikemoderate

Cooked together5,126 recipes

Shared aroma: isoamyl acetate (banana, pear).