These quick pickled golden raisins, which are from Joe Yonan's, Eat Your Vegetables, are like autumn in a mason jar: amber-colored raisins, plumped up with sweetness, float in a brine flecked with red pepper flakes. —Angela Brown
Place the raisins in a glass jar. In a medium-sized saucepan, combine the vinegar, sugar, and crushed red pepper. Cook over medium-high heat. Bring to a boil and remove from heat. Carefully pour the hot liquid over the raisins, covering them entirely. Leaving the jar uncovered, allow the mixture to cool to room temperature. Cover with a tight fitting lid. When kept refrigerated, the pickled raisins will keep well for about 1 month.