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. Delicious, Quick Side Dishes

Total Time:
15 mins
makes 1 1/2 cups


  • 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


  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.

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