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Pickles, Chutneys, and Seasonings

A pickled mushroom preparation using salt, butter, lemon juice, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pickles, Chutneys, and Seasonings

Ingredients

Directions

Prepare

  1. Peel the mushrooms and place them in a clean, dry jar.

  2. Cover the mushrooms with water, ensuring it is 1-2 inches above them.

  3. Add the salt, butter, and lemon juice to the jar.

Process

  1. Cork the jars and place them in a water bath.

  2. Heat the water gently to a boil and boil for 15 minutes.

  3. Remove the jars and let them cool before sealing the corks.

Store

  1. Store in a cool, dry 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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Butter
Adds fat and richness to the pickling liquid, giving a softer, rounder flavour.
Lemon juice
Adds acidity, which brightens the flavour and helps preserve the mushrooms.

The step that matters

Boiling the corked jars in the water bath. Heating the sealed jars to a full boil for the full time is what destroys spoilage microbes. If the water stays below a boil or the time is cut short, the jars may not be safely preserved.

“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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