Name: Danyel Couet’s Pickles à la Pêche
Yield: Makes 3-4 Large Jars
Cuisine: India
Ingredients: Sea salt; 450g/1lb Demerara sugar; ¾ of a tin of chickpeas, drained; 2 tablespoons fennel seeds; 1stick of cinnamon; 2 tablespoons anise seeds; 165g/5½oz currants; 2 shallots, finely sliced; 4 tablespoons apple cider vinegar; 3 teaspoons chopped mint; 3 fresh red chillies, chopped; 600ml/1 pint cider vinegar; 900g/2lb ripe peaches, stones removed, flesh cut into segments; 1 tablespoon grated fresh ginger

Preparation info

Makes
3-4
Large Jars

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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.