Pickled Raisins

By • March 20, 2018 1 Comments

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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

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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
  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.

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