Cucumber Qatsup

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

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

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

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

3. Cider + vinegartop 6% of all pairs
   Smell alikemoderate
   Cooked together3,431 recipes

   Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

4. Mustard + vinegartop 7% of all pairs
   Smell alikemoderate
   Cooked together14,067 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Cucumber + oniontop 8% of all pairs
   Smell alikestrong
   Cooked together6,050 recipes

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

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

What each ingredient does

Cucumbers

Form the bulk of the pickle, providing crisp texture once salted and drained.

Onions

Add savoury bulk and pungency that mellows during the pickling.

Table salt

Draws water out of the vegetables, firming them and reducing moisture in the finished pickle.

Mustard seed

Contributes sharp, pungent flavour that carries through the vinegar.

Cider vinegar

Provides acidity that preserves the vegetables and gives the pickle its tang.

The step that matters

Swap the onion

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

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

Fit is the average pairing score against cucumber, mustard, pepper, cider, vinegar. Candidates are from the same food group and used in at least 100 recipes.