Recipes

Pickled Golden Raisins

Name: Pickled Golden Raisins
Total time: 15 min
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

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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

Updated on March 27, 2015

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.