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Peach Mangoes

Peaches preserved in brine, filled with garlic, ginger, horseradish, mustard, cloves, cinnamon, turmeric, vinegar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Peach Mangoes

Ingredients

Directions

Prepare the peaches

  1. Soak ripe peaches in strong brine for two days.

  2. Prepare a mixture of chopped garlic, soaked race ginger, grated and sliced horseradish, white mustard seed, and cloves.

  3. Remove the seed from the peaches, fill them with the mixture, and tie them up.

Pack and cover

  1. Pack the filled peaches into a jar, adding cloves, broken stick cinnamon, and a bag of turmeric as you layer them.

  2. Pour enough vinegar over the peaches to cover them, adding a little ginger, nutmeg, and about ½ cup of mustard.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Radish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together297 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Peaches
Form the main body of the pickle and soften as they absorb the brine and vinegar.
Vinegar
Provides acidity that preserves the fruit and gives the pickling liquid its sharp flavour.
Strong brine
Salts the peaches, drawing out moisture and firming the flesh before pickling.
White mustard seed
Adds pungent, sharp flavour that mellows during pickling.

The step that matters

Soaking the peaches in strong brine. Salt draws water out of the fruit and firms its flesh; too short a soak leaves the peaches soft and under-seasoned, while the brine strength controls how salty the finished pickle tastes.

Swap the peach

How well each one fits the dish's main ingredients (garlic, ginger, horse, radish, mustard, clove, cinnamon):

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

Fit is the average pairing score against garlic, ginger, horse, radish, mustard, clove, cinnamon. 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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