Skip to main content
Dessert

Peach Mangoes

A pickled peach recipe using salt, horseradish, mustard seed, ginger, cloves, sugar, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Peach Mangoes

Ingredients

Directions

Prepare the peaches

  1. Remove the stone from the peaches using a knife.

  2. Place the peaches in a jar and pour boiling water over them, salted to taste.

  3. Let the peaches stand for 24 hours.

  4. Drop the peaches into fresh cold water for 10-15 minutes.

  5. Wipe the peaches very dry.

Stuff and pack

  1. Fill each cavity with grated horseradish, white mustard seed, a small piece of ginger root, and 1-2 cloves.

  2. Sew up the peaches.

  3. Place the peaches in a stone jar as close together as possible.

Pickle

  1. Make a syrup with 1 pint of sugar and 3 pints of vinegar.

  2. Pour the boiling hot syrup over the peaches.

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

    Shared aroma: estragole (anise, licorice).

  3. Horseradish + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together1,245 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Peach + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together280 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Peaches
Provide the fruit body that softens and absorbs the sharp, spiced vinegar syrup.
Vinegar
Provides acidity that preserves the peaches and gives the pickle its sharp flavour.
Sugar
Balances the vinegar's sharpness with sweetness in the syrup.
Grated horseradish
Adds pungent heat that mellows into the peach flesh during pickling.
Ginger root
Adds warm, aromatic spice that infuses the peach from the inside.

The step that matters

Drying the peaches before stuffing. Peaches must be wiped very dry so that surface water does not dilute the vinegar syrup or weaken the pickle's preservation in the jar.

Swap the peach

How well each one fits the dish's main ingredients (horseradish, mustard, ginger, clove, sugar, vinegar):

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

Fit is the average pairing score against horseradish, mustard, ginger, clove, sugar, 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.

More pickled peaches recipes

Sweet 47Spiced 3 See all 189 →

You might also like

Ginger CookiesGinger Cookies213 recipesGinger CakeGinger Cake93 recipesSoft Ginger BreadSoft Ginger Bread85 recipesPeach Ice CreamPeach Ice Cream64 recipes