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Preserve

Cucumber Catsup

A preserved cucumber condiment made with cucumbers, onions, salt, mustard seed, black pepper, and cider vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cucumber and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cucumber Catsup

Ingredients

Directions

Prepare

  1. Peel and chop cucumbers and onions very fine.

  2. Sprinkle with salt.

  3. Let drain in a sieve overnight.

Make the ketchup

  1. Add mustard seed and black pepper and mix well.

  2. Cover the mixture with cider vinegar.

  3. Bottle 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. Cucumber + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

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

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  3. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cucumber + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

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

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

What each ingredient does

Cucumbers
Make up the bulk of the ketchup and give it its fresh, crisp body.
Onions
Add savour and bulk, and their sharpness mellows during the salting and draining.
Table salt
Draws water out of the vegetables, firming them and concentrating the flavour.
Mustard seed
Provides sharp, pungent flavour and a slight texture in the finished ketchup.
Cider vinegar
Adds acidity that sharpens the flavour and helps preserve the ketchup.

The step that matters

Let drain in a sieve overnight. Salting and draining removes excess water from the chopped vegetables. If they are not drained well, the ketchup stays watery and dilutes the vinegar, reducing its flavour and keeping quality.

Swap the onion

How well each one fits the dish's main ingredients (cucumber, mustard, pepper, cider, vinegar):

  1. Horseradishfits better
  2. Radishfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against cucumber, mustard, pepper, cider, 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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