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Sliced Cucumber Pickle

Pickled sliced cucumbers preserved in vinegar and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Sliced Cucumber Pickle

Ingredients

Directions

Brine the cucumbers

  1. Place cucumbers in a jar or pail.

  2. Cover cucumbers with boiling water.

  3. Add a small handful of coarse sea salt.

  4. Cover tightly.

  5. Repeat for three mornings.

Make the vinegar mixture

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

  2. Add a piece of alum to the vinegar.

  3. Add the cut horseradish to the vinegar.

  4. Tie mustard, ground cloves, and cinnamon in a small muslin bag.

  5. Add the muslin bag to the vinegar.

Pack and seal

  1. Slice cucumbers into ½-inch thick pieces.

  2. Place the sliced cucumbers in glass jars.

  3. Pour the scalding vinegar mixture over the cucumbers.

  4. Seal the jars 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 main body of the pickle, which softens and firms during brining and soaking.
Coarse sea salt
Draws water out of the cucumbers and seasons them during the brining stage.
Cider vinegar
Supplies the sharp acidity that preserves the cucumbers and gives the pickle its tang.
Alum
Helps the cucumbers stay firm and crisp during pickling.
Horseradish root
Adds a pungent, sharp heat that flavors the vinegar.

The step that matters

Scalding the vinegar mixture. The vinegar must be hot enough to infuse the spices and horseradish and to cover the cucumbers fully; pouring it over cool cucumbers can leave the pickles less evenly flavored and less firmly preserved.

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 →

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