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Crisp Cucumber Pickles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and cucumber are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4,734 recipes. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓

Crisp Cucumber Pickles

Ingredients

Directions

  1. Prepare a brine by boiling 1 cup of coarse sea salt in 4 quarts of water.

  2. Once the brine is boiling, pour it over the cucumbers.

  3. The next day, drain the brine and boil it again, then pour it back over the cucumbers.

  4. Repeat this process eight or nine times.

  5. After the final boiling, drain the cucumbers until dry.

  6. Boil the vinegar with mixed spices, then pour it over the cucumbers while hot.

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. Vinegar + cucumbertop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

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

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