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Mushroom Pickles

Pickled mushrooms in vinegar, salt, peppercorns, ginger, cayenne, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ginger and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 3,324 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Mushroom Pickles

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Pickle

  1. Combine the mushrooms and vinegar in a large pot.

  2. Add the salt, white peppercorns, ginger, cayenne, and nutmeg.

  3. Bring to a boil, then reduce heat and simmer for 10 minutes.

  4. Remove from heat and let cool before transferring to jars.

Store

  1. Seal jars and store in a cool, dark place.

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. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Mushroom + gingertop 12% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Mushroom buttons
Provide the main body of the pickle, absorbing the vinegar and seasonings as they simmer.
Pale white wine vinegar
Supplies the acidity that preserves the mushrooms and gives the pickle its tang.
Coarse sea salt
Seasons the mushrooms and helps draw out moisture for a firmer texture.

The step that matters

Simmer for 10 minutes after the boil. Bringing the mixture to a boil and then holding a gentle simmer ensures the vinegar penetrates the mushrooms and the spices release flavor. Simmering too hard can break the mushrooms apart and make them mushy.

Swap the nutmeg

How well each one fits the dish's main ingredients (mushroom, white wine, vinegar, ginger):

  1. Garlicfits better
  2. Clovefits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against mushroom, white wine, vinegar, ginger. 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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