Why it works: Cucumber and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Pickled Cucumbers
Ingredients
Directions
Brine the cucumbers
Wash cucumbers carefully and place them in jars.
Make a weak brine with a handful of coarse sea salt in 1½ gallons of water.
Scald the brine and pour it over the cucumbers.
Cover the cucumbers and repeat the brining process for three mornings, skimming thoroughly each time.
Vinegar treatment
On the fourth day, heat vinegar in a porcelain kettle and add a piece of alum.
Add cucumbers to the hot vinegar until covered. Do not boil the mixture.
Skim out the cucumbers as soon as the vinegar is scalded.
Replace with more cucumbers, adding a piece of alum each time.
After this process, discard the vinegar and replace it with good cider or white wine vinegar.
Pack and mature
Add spices, mustard seed, and red peppers to the vinegar.
Sort the pickles and place them in stone or glass jars.
Pour the hot spiced vinegar over the pickles.
Seal the jars and store them away.
Let the jars mature for a year.
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.
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Cucumber + mustardtop 3% of all pairsSmell alikestrongCooked together2,281 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Cucumber + walnuttop 6% of all pairsSmell alikestrongCooked together380 recipes
Shared aroma: 2-nonenal (fatty, green).
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Vinegar + mustardtop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cucumber + vinegartop 8% of all pairsSmell alikemoderateCooked together4,734 recipes
Shared aroma: 2-methylbutyl acetate (fruit).
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Walnut + mustardtop 9% of all pairsSmell alikestrongCooked together849 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cucumbers
- Provide the crisp body of the pickle, which the brining and vinegar firm up and flavour.
- Coarse sea salt
- Draws water out of the cucumbers and seasons them during the repeated brining.
- Vinegar (cider or white wine)
- Provides the acidity that preserves the cucumbers and gives the pickle its sharp flavour.
- Alum (size of a walnut)
- Helps the cucumbers stay firm and crisp through the hot vinegar treatment.
- Mustard seed
- Adds a pungent, aromatic flavour to the spiced vinegar.
The step that matters
Do not boil the mixture. Boiling the cucumbers in vinegar softens their texture and drives off aroma, so the vinegar should only be scalded and the cucumbers removed promptly.
Swap the walnut
How well each one fits the dish's main ingredients (cucumber, vinegar, mustard, pepper):
- Lentilsfits better
- Black-eyed peafits better
- Sesamefits better
- Walnutthe original
Fit is the average pairing score against cucumber, vinegar, mustard, pepper. 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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