Skip to main content
Snack

Sliced Cucumber Pickle

A pickled cucumber recipe using vinegar, salt, alum, horseradish, mustard seeds, cloves, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Sliced Cucumber Pickle

Ingredients

Directions

Brine the cucumbers

  1. Place cucumbers in a jar or pail.

  2. Cover cucumbers with boiling water and add salt. Cover tightly.

  3. Repeat this process for three mornings.

Make the vinegar and pickle

  1. On the fourth morning, scald enough cider vinegar to cover the cucumbers.

  2. Add alum and horseradish to the vinegar.

  3. Tie mustard, cloves, and cinnamon in a small muslin bag and add the bag to the vinegar.

  4. Slice cucumbers ½ inch thick and place them in glass jars.

  5. Pour the scalding vinegar over the cucumbers.

  6. Seal tightly.

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 + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Cucumber + horseradishtop 2% of all pairs
    Smell alikestrong
    Cooked together640 recipes

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

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

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

  5. Walnut + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cucumbers
Provide the crisp, bulky body of the pickle that the brine and vinegar penetrate.
Coarse sea salt
Draws water out of the cucumbers and firms their texture during the brining days.
Cider vinegar
Supplies the acidity that preserves the cucumbers and gives the pickle its sharp flavor.
Horseradish root
Adds a sharp, pungent heat that flavors the vinegar.
Alum
Helps keep the cucumbers firm and crisp during pickling.

The step that matters

Covering tightly during the brining days. Sealing the container traps the steam and keeps the brine hot and in contact with the cucumbers, so the salt and heat work evenly. Loose covers let flavor and moisture escape and can encourage spoilage.

Swap the walnut

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

  1. Chickpeafits better
  2. Lentilsfits better
  3. Beansfits better
  4. Walnutthe original

Fit is the average pairing score against cucumber, cider, vinegar, horseradish, mustard, clove, cinnamon. 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.

More cucumber pickles recipes

Sweet 23Green 9Spiced 9Small 7Sliced 6Sour 5 See all 334 →

You might also like

FrittersFritters56 recipesCrisp CrackersCrisp Crackers7 recipes