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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
- 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
- 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!