Danyel Couet’s Pickles à la Pêche


Preparation info

  • Makes


    Large Jars
    • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Danyel’s peach of a pickle is a picnic pickle to be proud of. It was inspired by his wanderings around the Indian markets and restaurants of Northern Paris as a culinary student in search of new ideas beyond the bistros and fine dining rooms of the city.


  • 2 shallots, finely sliced
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons


Put the shallots into a bowl with the apple cider vinegar and set aside.

Roast the fennel seeds, cinnamon and anise seeds in a hot dry pan. Except for the peaches, mint and shallots in vinegar, put all the ingredients into a large pan. Simmer on a low heat for 10 minutes, then set aside and leave to cool.

Add the peaches, mint and shallots in vinegar to the pan and stir gently.