5 Ingredients or Fewer

Quick Pickled GoldenĀ Raisins

September 23, 2013
1 Ratings
  • Makes about 1/2 -3/4 cup
Author Notes

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

What You'll Need
  • 1/2 cup golden raisins
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon crushed red pepper flakes
  1. 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.

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Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

1 Review

Kublha September 1, 2020
Note: Pickles are wrong on all three critical axes: texture, flavor, and color. Raisins are depressed grapes. This is an unholy abomination of them both. I made this for my children, and they started crying.