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Pickled Cucumbers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cucumber and cabbage match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 722 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pickled Cucumbers

Ingredients

Directions

  1. Wash the cucumbers in cold water to remove sand and grit.

  2. Make a brine strong enough to float an egg using salt and water.

  3. Pour the brine over the cucumbers to cover them.

  4. Cover with a coarse cloth and place a lid on top, weighted down.

  5. Let them sit in the brine for about nine days until they turn yellow.

  6. Remove the cucumbers, wash them in cold water, and discard any soft or bruised ones.

  7. Place them in a preserving kettle, cover with hot water and leaves or a towel.

  8. Put a plate on top and keep them hot without simmering.

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. Cucumber + cabbagetop 5% of all pairs
    Smell alikestrong
    Cooked together722 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

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