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Pickled Beans

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Beans

Ingredients

Directions

  1. Remove the strings from the string beans without breaking them.

  2. Soak the beans in a mixture of strong salt and water for 3 to 4 days, keeping them submerged with a board and weight.

  3. After soaking, wash the beans and place them in a preserving kettle with enough hot water to cover them.

  4. Cover the beans with leaves or a cloth to retain steam and cook until they are green.

  5. Drain the beans and pack them into jars.

  6. Pour hot vinegar over the beans, adding your choice of spices and a small piece of alum to each jar.

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

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