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Pickled String Beans

Pickled string beans preserved in hot vinegar after boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beans and vinegar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,347 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Pickled String Beans

Ingredients

Directions

Prepare

  1. Boil string beans in water with a little salt until just tender.

  2. Drain the beans carefully.

Pickle and seal

  1. Place the beans into glass jars, standing them upside down to remove all water.

  2. Cover the beans with hot vinegar flavored to your preference.

  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. Beans + vinegartop 19% of all pairs
    Smell alikemoderate
    Cooked together1,347 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

String beans
Form the crisp-tender body of the pickle that absorbs the vinegar flavor.
Hot vinegar
Provides the acidity that preserves the beans and gives the pickle its sharp taste.

The step that matters

Standing the jars upside down to remove all water. Water left in the jar dilutes the hot vinegar, weakening the acidity that keeps the beans preserved and the flavor sharp.

“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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