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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. —Food52
Makes: 2 cups
8-ounce box raisins
cup white wine vinegar
teaspoons coriander seeds
teaspoons cumin seeds
pinch kosher salt
small onion, finely chopped
- Put the raisins in a small heatproof bowl.
- 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.
- 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.
- This recipe is a Community Pick!