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Lemon Pickle

A pickled lemon preserves made with lemons, salt, spices, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Horseradish and mustard 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 ↓

Lemon Pickle

Ingredients

Directions

Prepare the lemons

  1. Peel the lemons and cut them into quarters.

  2. Place the quarters in a dish and sprinkle with salt, turning them daily for a week.

  3. Transfer the lemons to a stone jar.

Make the pickle

  1. Add garlic, horseradish, cloves, mace, nutmeg, cayenne, mustard seeds, and vinegar to the jar.

  2. Cover the jar.

  3. Place the jar in a pan of boiling water and boil for 10 minutes.

  4. Set the jar in a warm place to simmer gently for 2 hours.

  5. Keep the jar covered, stirring daily for 6 weeks.

Finish and bottle

  1. Once settled, strain the mixture and bottle it for use.

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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  4. Garlic + horseradishtop 5% of all pairs
    Smell alikestrong
    Cooked together719 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Lemons
Provide the main sour, citrus flavour, with the peel and pulp softening over the long salting and pickling.
Coarse sea salt
Draws moisture out of the lemons and preserves them during the week of salting.
Vinegar
Acidity that preserves the pickle and sharpens its flavour.
Horseradish
Adds sharp, pungent heat that mellows during the long steeping.
Mustard seeds
Contribute a sharp, pungent bite and aroma as they infuse into the liquid.
Garlic
Adds savoury pungency that deepens as it steeps in the vinegar.

The step that matters

Keeping the jar covered during the 6-week stirring. Leaving the jar uncovered lets vinegar evaporate and air reach the contents, which can spoil the pickle. Keeping it sealed preserves acidity and aroma while the flavours blend.

Swap the mace

How well each one fits the dish's main ingredients (lemon, clove, garlic, horseradish, nutmeg, mustard, vinegar):

  1. Allspicefits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against lemon, clove, garlic, horseradish, nutmeg, mustard, vinegar. 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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