I have been thinking about pickles a lot lately, since the growing season has begun. So, I am trying to deconstruct the flavors of pickles (of all kinds, not just cucumber. Kraut, kimchi, chutneys, etc are all included).
I propose there are three flavor components in each pickle, which I call Primary, Secondary, and Tertiary (wow, inventive!). My goal is to break down flavor profiles and ratios to invent new kinds of pickles
Sharp (mustard, wasabi, horseradish)
Who has more? Cause when they are cataloged we can do things like: 60% acid, 30% herbaceous, 10% spicy. Then assign ingredients, such as citric acid, rosemary and thyme, and a Serrano pepper to add to radishes.
One important note
I am not advocating that these are recipes. Pickling spices will still probably need to be used in almost all of them.
This is rather a brainstorm of the most dominate flavors in a pickle to be used as a starting point to devise recipes.