Recipes Pickled Golden Raisins 5.0 (1) 1 Review 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. Delicious, Quick Side Dishes By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: makes 1 1/2 cups 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 Directions 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. Rate it Print