Why it works: Vinegar and walnut are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,769 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Pickles
Ingredients
Directions
Heat the vinegar without boiling it to preserve its strength.
Parboil the pickles in brine to reduce preparation time.
Remove pickles from the hot brine and let them cool and dry completely.
Perforate the pickles with a larding pin to help them absorb the pickle flavor.
Use a spoon with holes to remove pickles from the jar.
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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Vinegar + walnuttop 22% of all pairsSmell alikemoderateCooked together1,769 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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