Name: Sour Pickle
Ingredients: cucumbers; coarse sea salt; boiling water; cold vinegar; horseradish root; pulverized alum

Why it works: Cucumber and horseradish match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 640 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Sour Pickle

Ingredients

Directions

Sprinkle coarse sea salt over freshly picked cucumbers and cover with boiling water.
Let the cucumbers stand for 24 hours.
Transfer cucumbers to a jar and cover with cold vinegar.
Add a little horseradish root and some pulverized alum.
When ready to store for winter, remove cucumbers from the cold vinegar.

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.

Cucumber + horseradishtop 2% of all pairs

Smell alikestrong

Cooked together640 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cucumber + vinegartop 8% of all pairs

Smell alikemoderate

Cooked together4,734 recipes

Shared aroma: 2-methylbutyl acetate (fruit).
Vinegar + horseradishtop 12% of all pairs

Smell alikemoderate

Cooked together2,609 recipes

Shared aroma: isobutyraldehyde (malty, green).