RECIPE

Pickled Golden Raisins

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: makes 1 1/2 cups

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.

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: makes 1 1/2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.

Serve With

Roasted Veal Loin with Pickled Golden Raisins.