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Dessert

To Pickle Walnuts

Walnuts pickled in a seasoned vinegar mixture over several months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mustard and horseradish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Pickle Walnuts

Ingredients

Directions

Soak the walnuts

  1. Soak the walnuts in a mixture of salt and water for 2 days.

  2. Change the water and let them soak for another 2 days.

  3. Change the water again and soak for 3 more days.

Pickle

  1. Remove the walnuts and place them in a pickling jar.

  2. Add the onion, mustard seed, mace, black pepper, allspice, bay leaves, and horseradish.

  3. Fill the jar and pour boiling vinegar over the walnuts.

  4. Cover with a plate and let cool, then seal with a bladder and leather.

  5. If any remain the next year, boil the vinegar, skim it, and pour it over the walnuts.

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. Mustard + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: estragole (anise, licorice).

  3. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Allspice + horseradishtop 4% of all pairs
    Smell alikestrong
    Cooked together654 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Walnuts
Main ingredient that softens during soaking and takes on the pickling flavours.
Vinegar
Acidic liquid that preserves the walnuts and gives the pickle its sharp flavour.
Mustard seed
Adds a pungent, sharp bite to the pickling liquid.
Horseradish
Contributes a pungent, sharp aroma to the pickled walnuts.

The step that matters

Changing the salt water through the soaking. The walnuts must be soaked for the full nine days, changing the salt water each time, so that the bitter, astringent compounds leach out before pickling. Skipping or shortening the soaks leaves the walnuts harsh-tasting.

Swap the mace

How well each one fits the dish's main ingredients (walnut, onion, clove, mustard, pepper, allspice, horseradish):

  1. Thymefits better
  2. Cinnamonfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against walnut, onion, clove, mustard, pepper, allspice, horseradish. 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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