Danyel Couet’s Pickles à la Pêche


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 fennel seeds
  • 1stick of cinnamon
  • 2 tablespoons anise seeds
  • ¾ of a tin of chickpeas, drained
  • 165g/oz currants
  • 3 fresh red chillies, chopped
  • 1 tablespoon grated fresh ginger
  • 450g/1lb Demerara sugar
  • 600ml/1 pint cider vinegar
  • Sea salt
  • 900g/2lb ripe peaches, stones removed, flesh cut into segments
  • 3 teaspoons chopped mint


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. Transfer to sterilized jars, seal with tight-fitting lids and store in a cool place. Serve as a snack, with poppadoms.