Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Sweet Pickled Cherimbs
Ingredients
Directions
Prepare
Wash, stone, and stem the cherries. You may leave the stones and stems if preferred.
Steep in vinegar
Cover the cherries with vinegar and let them sit for 24 hours.
Pour off the vinegar, bottle it, and save for mince meat.
Add sugar and cool
Add 1 pound of sugar to the cherries and let them stand overnight.
Let the cherries cool.
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.
-
Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Provide the fruit, flavour, and main body of the finished pickle.
- Sugar
- Sweetens the fruit and draws moisture out of it to form a syrup.
- Vinegar
- Adds acidity and sharp tang, and helps preserve the fruit.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.