Quick Pickled Golden Raisins

By Angela Brown
September 23, 2013
12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Makes: about 1/2 -3/4 cup

  • 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.

More Great Recipes:
Condiment|5 Ingredients or Fewer|Make Ahead|Vegan|Vegetarian|Snack