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The Last Thing We'd Think to Do with Raisins Is Also Our Favorite

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Sure, pickling and preserving stems from that age-old desire to keep things edible just a little bit longer. But along the way, we’ve come to appreciate the intense, bright flavors—so much so, that we’ve been known to quick-pickle almost anything (blueberries, peppers, eggs, persimmons… we could keep going!). But there’s a doubly preserved pickle we can’t believe we missed: raisins.

So nice we preserved them twice.
So nice we preserved them twice. Photo by Bobbi Lin

In her just-released guide to all things salad, New York–based chef Ilene Rosen introduced us to the sweet, tart bite of quick-pickled raisins. The process is just like other quick pickles: Heat up a mixture of vinegar, sugar, and spices to boiling, then pour the brine over raisins. Let them sit overnight and they’re ready for eating, or keep for up to two weeks in the refrigerator.

Not that they’ll be around that long. We couldn’t stop munching on the plumped-up fruit as a sweet pairing with charcuterie and salumi. Or Rosen suggests sprinkling them into carrot salads or Indian curries. For a sweeter take, leave out the onion and add them into classic bread or rice pudding. They’ll bring an extra, unexpected dimension that’ll have you wondering… what else should we pickle?

Pickled Raisins

Pickled Raisins

Food52 Food52
Makes 2 cups
  • One 8-ounce box raisins
  • 1 cup white wine vinegar
  • 1/3 cup sugar
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 bay leaf
  • 1 pinch kosher salt
  • 1/2 small onion, finely chopped
Go to Recipe

What’s your favorite thing to pickle? Share in the comments!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Pickle & Preserve, Books, Ingredients