Pickled Raisins

March 20, 2018

Test Kitchen-Approved

Author Notes:

There are so many ways to use these tart, sweet little bites. Spice up a carrot salad, add an unexpected dimension to bread or rice pudding, or use as a sweet counterpart for a charcuterie platter.

Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo.


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
In This Recipe


  1. Put the raisins in a small heatproof bowl.
  2. Combine the white wine vinegar, sugar, coriander seeds, cumin seeds, bay leaf, salt, and onion in a small saucepan and bring to a boil over medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved.
  3. Pour the brine over the raisins. Refrigerate overnight before using. The pickled raisins will keep for 2 weeks or more, tightly covered in the refrigerator.

More Great Recipes:
Salad|Sauce|Condiment/Spread|Fruit|Raisin|Vinegar|Coriander|Cumin|Make Ahead|Pickle & Preserve|Spring|Winter

Reviews (1) Questions (0)

1 Review

FrugalCat April 4, 2018
I usually soak raisins in rum, but will try these too.