Chow Chow Pickles

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. Celery + peppertop 5% of all pairs
   Smell alikestrong
   Cooked together16,012 recipes

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

4. Mustard + oniontop 6% of all pairs
   Smell alikestrong
   Cooked together9,259 recipes

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

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

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

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

What each ingredient does

Small cucumbers

Form the main body of the pickle, becoming crisp and firm after salting.

Coarse sea salt

Draws water out of the cucumbers and seasons them during the brine soak.

Cider vinegar

Provides the sharp acidity that preserves the pickles and gives them their tang.

Sugar

Balances the vinegar's sharpness with sweetness.

White mustard seed

Adds a sharp, pungent flavour to the pickling liquid.

Swap the onion

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

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

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