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Pickled Peppers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pickled Peppers

Ingredients

Directions

  1. Prepare a weak brine by dissolving coarse sea salt in boiling water.

  2. Soak the bell peppers in the brine for three mornings, pouring off the brine each time.

  3. If you want the peppers to remain green, soak them in a mixture of vinegar and water with a bit of alum for a few days.

  4. If you prefer them not green, boil a mixture of vinegar and water, then pour it over the peppers and let it cool.

  5. Once cooled, submerge the peppers in strong, cold vinegar and 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. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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