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Pickled Onions

Pickled onions preserved in vinegar with allspice and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pickled Onions

Ingredients

Directions

Prepare the onions

  1. Place small white onions in a pot with cold water and a handful of coarse sea salt.

  2. Heat the water until it is scalding hot, then remove the onions and peel off the skins.

  3. Lay the peeled onions on a cloth to dry.

Pickle and store

  1. Boil the allspice and cloves in the vinegar for a few minutes.

  2. Remove the spices and pour the hot vinegar over the onions.

  3. Once the vinegar cools, seal the jar and store it in a dry 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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Onion + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,270 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Allspice + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Small white onions
Provide the crisp, mild vegetable that the pickling liquid flavours and preserves.
Vinegar
Acidity that preserves the onions and gives the pickle its sharp, tangy taste.
Allspice
Adds warm, aromatic flavour to the pickling vinegar.
Cloves
Adds strong, warm aromatic flavour to the pickling vinegar.

The step that matters

Pour the hot vinegar over the onions and let it cool before sealing. Hot vinegar softens the onions slightly and helps the spices and acid penetrate them. Sealing the jar before the vinegar cools can trap heat and steam, which may soften the onions and encourage spoilage. Keeping the jar in a dry place preserves the pickle.

Swap the onion

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

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

Fit is the average pairing score against allspice, clove, 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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