• Fast
• Healthy
• Make-Ahead

Ingredients

1. 2 teaspoons yellow mustard seeds
2. 1/2 cup sugar
3. 1 cup water
4. 3 tablespoons Champagne vinegar
5. 1 dried chile de árbol or other dried red chile, stemmed and crumbled
6. 1 bay leaf
7. 1 1/3 cups golden raisins (1/2 pound)
8. 3 thyme sprigs
9. 1 small rosemary sprig
10. 1 teaspoon kosher salt

Directions

1. In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until the seeds just start to pop, 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer gently until the liquid has reduced by half, about 8 minutes. Let the raisins cool completely. Drain before serving.

Make Ahead

The raisins can be refrigerated in the pickling liquid for 3 days.