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Peach Pickle

A pickled preserve of peaches with allspice, pepper, salt, and vinegar.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Allspice and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Peach Pickle

Ingredients

Directions

Prepare

  1. Place four dozen peaches in a pot.

  2. Add enough vinegar to cover the peaches.

  3. Add three dozen allspice.

  4. Add as much pepper as desired.

  5. Add two tablespoonsful of salt.

Cook and pour

  1. Boil the mixture.

  2. Pour the hot liquid over the peaches while it is hot.

Nutrition, whole recipe (rough)

73Calories
2 gProtein
1 gFat
17 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Peach1 medium (150g)59
Black Pepper1 tsp ground (2.3g)6
Allspice1 tsp ground (1.9g)5
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. See the original page.

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. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Peach + allspicetop 11% of all pairs
    Smell alikestrong
    Cooked together105 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Allspice + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  4. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Peach + peppertop 16% of all pairs
    Smell alikestrong
    Cooked together315 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Peaches
The fruit that softens and absorbs the spiced vinegar mixture.
Vinegar
Adds acidity that sharpens the flavor and helps preserve the pickle.
Allspice
Adds warm, aromatic spice flavor to the fruit.
Pepper
Adds a mild, sharp bite to the pickling liquid.

The step that matters

Pour the hot liquid over the peaches while it is hot. Keeping the liquid hot when it goes over the fruit helps the peaches take up the spiced vinegar and keeps the mixture warm enough to slow spoilage at the start.

Swap the peach

How well each one fits the dish's main ingredients (allspice, vinegar, pepper):

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

Fit is the average pairing score against allspice, vinegar, pepper. 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.

More peach pickle recipes

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