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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Ingredients
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one
8-ounce box raisins
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1 cup
white wine vinegar
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1/3 cup
sugar
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1 1/2 teaspoons
coriander seeds
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1 1/2 teaspoons
cumin seeds
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1
bay leaf
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1 pinch
kosher salt
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1/2
small onion, finely chopped
Directions
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Put the raisins in a small heatproof bowl.
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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.
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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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