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
white wine vinegar
crushed red pepper flakes
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.
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.
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