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Salad

Cucumber Salad

A pickled cucumber salad with onions, peppers, mustard seeds, celery seed, salt, and vinegar, left to mature for six weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cucumber Salad

Ingredients

Directions

Prepare the vegetables

  1. Wash, peel, and cut the cucumbers into strips, removing the seeds, then cut into small dice.

  2. Chop the onions and green peppers.

  3. In a large bowl, mix the cucumbers, onions, peppers, mustard seeds, and celery seed. Add the salt and mix well.

Drain and pickle

  1. Place the mixture in a cotton bag and hang to drain for 24 hours.

  2. After draining, add enough clear cold vinegar to cover the mixture.

  3. Transfer to stone jars and seal nearly airtight.

  4. Let it sit for six weeks before using.

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. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Cucumber + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

White spine cucumbers
Provide the crisp, watery vegetable base that the brine preserves and flavours.
White onions
Add sharpness and aroma that mellow during the long pickling period.
Green peppers
Contribute fresh, grassy flavour and crunch to the salad.
Coarse sea salt
Draws water out of the vegetables during draining, firming them and helping preserve them.
Vinegar
Acidity that preserves the vegetables and gives the salad its sharp, pickled tang.

The step that matters

Draining the salted mixture for 24 hours. Salt draws water out of the cucumbers and onions. Draining removes that liquid so the vegetables stay crisp and the vinegar is not diluted once it covers them.

Swap the onion

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

  1. Lettucefits better
  2. Horseradishfits better
  3. Radishfits better
  4. Onionthe original

Fit is the average pairing score against cucumber, pepper, mustard, celery, vinegar. 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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