Make Ahead

Pickled Raisins

March 20, 2018
4 Ratings
Photo by Bobbi Lin
  • Makes 2 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

1 Review

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