Why it works: Peach and fig share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and cooks put them together in 45 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Mixed Fruit Pickles
Ingredients
Directions
Prepare the cucumbers
Soak the large and small pickles in clear water for 2 days, changing the water several times.
Peel the large cucumbers.
Cut the peeled cucumbers into long strips, thick rounds, and other fancy shapes.
Place the cut cucumbers in a jar with the small cucumbers.
Prepare the fruit
Drain the juice from the pineapple and cherries.
Retain the peach juice and put it in another jar.
Combine the washed figs and raisins in another jar.
Make the syrup and pack
Make a syrup by boiling the brown sugar and cider vinegar with ground mustard, mace, cloves, cinnamon, and mustard seed until thick.
Divide the syrup into three parts.
Pour the parts over the jars of cucumbers, canned fruit, and figs and raisins.
Seal the jars tightly.
Let them sit for a week or ten days.
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.
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Peach + figtop 3% of all pairsSmell alikestrongCooked together45 recipes
Shared aroma: beta-damascenone (apple, rose).
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Peach + pineappletop 3% of all pairsSmell alikestrongCooked together168 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Pineapple + figtop 3% of all pairsSmell alikestrongCooked together100 recipes
Shared aroma: methyl 2-methylbutyrate (fruity, apple).
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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Fig + raisintop 7% of all pairsSmell alikemoderateCooked together737 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Large and small cucumber pickles
- Form the bulk of the preserve, giving firm, crisp pieces that hold their shape in the syrup.
- Light brown sugar
- Provides sweetness and, as the syrup thickens, body and a glossy preserving coating.
- Cider vinegar
- Adds acidity that sharpens the flavour and helps preserve the pickles.
- Raisins
- Add chewy texture and concentrated sweetness to the mixed fruit.
- Figs
- Add soft texture and mellow sweetness to the mixed fruit.
- Ground mustard
- Contributes sharp, pungent flavour to the spiced syrup.
The step that matters
Boiling the syrup until thick. Boiling concentrates the sugar and vinegar so the syrup thickens and coats the fruit. If it is under-boiled, it stays thin and may not preserve well; over-boiling can scorch the sugar.
Swap the raisin
How well each one fits the dish's main ingredients (cucumber, peach, pineapple, fig, sugar, cider, vinegar):
- Plumfits better
- Pearfits better
- Apricotfits better
- Raisinthe original
Fit is the average pairing score against cucumber, peach, pineapple, fig, sugar, cider, vinegar. 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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