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Pickled Peach Mangoes

Peaches pickled in brine, vinegar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Pickled Peach Mangoes

Ingredients

Directions

Prepare the peaches

  1. Select ripe peaches that allow the pit to come out easily.

  2. Soak the peaches in brine for two days.

  3. Remove peaches from brine, cut open, and remove pits.

Fill and pickle

  1. Mix chopped garlic, sliced ginger, grated horseradish, mustard seeds, and celery seed to taste.

  2. Fill the peaches with the mixture and tie them up.

  3. Pour cold vinegar over the filled peaches and let them sit for a few weeks.

  4. Afterward, pour spiced vinegar over the peaches, ensuring it is well sweetened and contains a bag of turmeric.

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. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Horseradish + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together437 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Peaches
Firm, ripe fruit holds its shape and absorbs the brine and vinegar flavours.
Brine
Salt draws moisture out of the peaches and seasons the fruit before pickling.
Cold vinegar
Acidity preserves the peaches and sharpens their flavour during the long soak.
Spiced vinegar
Sweetened, spiced vinegar adds sweetness, acidity and aroma to the finished pickle.
Mustard seed
Releases pungent flavour and aroma as it steeps in the vinegar.

The step that matters

Soaking the peaches in brine. Brine that is too weak or too short a soak can leave the fruit soft or under-seasoned. Salt draws water out of the flesh and firms it, so the peaches hold their shape and absorb the pickling liquids evenly.

Swap the peach

How well each one fits the dish's main ingredients (garlic, ginger, horseradish, mustard, celery, vinegar, turmeric):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Peachthe original

Fit is the average pairing score against garlic, ginger, horseradish, mustard, celery, vinegar, turmeric. 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.

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