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Incomparable Cossak Method of Pickling Sturgeon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sturgeon and vinegar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry acetoin, which smells butter, cream. The science ↓

Incomparable Cossak Method of Pickling Sturgeon

Ingredients

Directions

  1. Clean the sturgeon thoroughly.

  2. Prepare a brine with vinegar, salt, and spices.

  3. Submerge the sturgeon in the brine.

  4. Seal in a jar and let it pickle for several days.

  5. Store in a cool place.

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. Sturgeon + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together97 recipes

    Shared aroma: acetoin (butter, cream).

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

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