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Peach Mangoes

A preserved peach recipe using vinegar, spices, and mustard seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and radish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Peach Mangoes

Ingredients

Directions

Prepare the peaches

  1. Soak the peaches in brine for two days.

  2. Wipe each peach and cut a hole to remove the pit.

  3. Submerge the peaches in cold vinegar.

Stuff and tie

  1. Mix mustard seed (wet with vinegar), horseradish, ginger, red pepper, onions or garlic, and chopped peach with vinegar.

  2. Stuff the peaches with the mixture, replace the cut piece, and tie securely with string.

Spice, scald and jar

  1. Boil 1 quart of vinegar for every dozen peaches, seasoning it with the same spices used in the stuffing.

  2. Boil the spices in a small bag, then add the peaches and scald for 10-15 minutes until heated through.

  3. Place the peaches in jars and pour the spiced vinegar over them, ensuring they are fully covered.

  4. Add 1 tablespoon of salad oil on top and seal the jar tightly with leather.

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. Mustard + radishtop 1% of all pairs
    Smell alikestrong
    Cooked together297 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Radish + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together172 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mustard + horsetop 7% of all pairs
    Smell alikemoderate
    Cooked together201 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

Large freestone peaches
Form the main body of the pickle, absorbing the brine and spiced vinegar as they soften.
Brine
Draws salt into the peaches before pickling, firming the fruit and seasoning it.
Cold vinegar
Acidity that preserves the peaches and carries the sharp, tangy flavour.
Fresh white mustard seed
Adds a sharp, pungent bite as its flavour develops in the vinegar.
Horse radish, scraped
Contributes a hot, pungent heat that mellows during pickling.

The step that matters

Scalding the peaches. Scalding for 10-15 minutes heats the fruit through so the spiced vinegar can penetrate. Overheating can soften the peaches until they break apart, so watch the time closely.

Swap the peach

How well each one fits the dish's main ingredients (vinegar, mustard, horse, radish, ginger, pepper, onion):

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

Fit is the average pairing score against vinegar, mustard, horse, radish, ginger, pepper, onion. 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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