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Pickled Onions

Pickled onions preserved in a vinegar brine with peppercorns, allspice, ginger, and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Allspice and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,620 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pickled Onions

Ingredients

Directions

Prepare the onions

  1. Place unpeeled onions in a pan of strong saltwater for 24 hours.

  2. Remove each onion, peel it, and place it in fresh saltwater, changing the water morning and night for 2 days.

  3. After 2 days, dry the onions with a cloth.

Make the pickle

  1. Prepare the pickle by combining black peppercorns, allspice, sliced ginger, and horseradish in a quart of distilled vinegar.

  2. Let the mixture steep in a covered stoneware jar by the fire for 3 days.

Pickle and store

  1. After steeping, place the dried onions in stoneware jars or bottles and pour the pickle over them.

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. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: coumarin (sweet, hay).

  3. Onion + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Ginger + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together676 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Onions
Provide the main body of the pickle; salting softens and firms them before they take on the vinegar flavor.
Coarse sea salt
Draws water out of the onions and seasons them, helping them keep their texture in the brine.
Distilled vinegar
Acidity that preserves the onions and gives the pickle its sharp, tangy flavor.
Black peppercorns
Add pungent, warm spice aroma to the steeping vinegar.
Horseradish
Adds sharp, pungent heat that infuses into the vinegar.

The step that matters

Drying the onions before pickling. Any surface water left on the onions dilutes the vinegar and can weaken the pickle and encourage spoilage. Thorough drying keeps the vinegar strength consistent.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, allspice, ginger, horseradish):

  1. Mustardfits better
  2. Radishfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, allspice, ginger, 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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