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To Pickle Cucumbers, Small Melons, and Beans

A pickling method for cucumbers, small melons, and beans using brine, vinegar, spices, and brown sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To Pickle Cucumbers, Small Melons, and Beans

Ingredients

Directions

Prepare the vegetables

  1. Gather cucumbers, small melons, and beans.

  2. Prepare strong brine and heat it until scalding hot.

  3. Pour the hot brine over the vegetables every morning for ten days.

  4. After ten days, boil the brine and pour it over the vegetables every two to three weeks.

  5. To prepare for use, soak the vegetables in clear water, changing the water daily until fresh.

Make the pickle

  1. Place the vegetables in an iron vessel with cold vinegar and heat until near boiling.

  2. Remove the vegetables from the vinegar and place them in another vessel with cold vinegar.

  3. Add cloves, mace, ginger, allspice, horseradish, olive oil, mustard seed, and green pepper pods. Add 1 pound of brown sugar for each gallon of vinegar.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  4. Cucumber + melontop 4% of all pairs
    Smell alikestrong
    Cooked together142 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Cucumber + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together602 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, small melons, and beans
Are the vegetables being pickled, forming the body of the dish.
Brown sugar
Adds sweetness that balances the sharpness of the vinegar.
Cold vinegar
Provides the acidity that preserves and sharpens the pickle.
Strong brine
Draws out moisture and seasons the vegetables before pickling.

The step that matters

Heating the vegetables in vinegar. Heating until near boiling, without fully boiling the vegetables, helps them absorb the vinegar while keeping them firm. Overheating can make them soft and mushy.

Swap the mace

How well each one fits the dish's main ingredients (cucumber, melon, beans, vinegar, clove, ginger, allspice):

  1. Cinnamonfits better
  2. Turmericfits better
  3. Peppermintfits better
  4. Macethe original

Fit is the average pairing score against cucumber, melon, beans, vinegar, clove, ginger, allspice. 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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