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. Chef Holiday Recipes Made Easy Delicious, Quick Side Dishes
How to Make It
Step
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.
