Pickled Golden Raisins

Suzanne Goin borrowed this recipe from Brian Wolff, her sous-chef at Lucques and a compulsive pickler. The piquant raisins are a great accompaniment to roasted poultry or pork as well as veal.

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  • Total Time:
  • Servings: makes 1 1/2 cups

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Ingredients

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

How to make this recipe

  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.

Contributed By Published December 2005





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