I’m sharing the simplest recipe for quick pickled golden raisins. I served these at my recent A Daily Gathering dinner at Ballenger Farm, and they were, by far, the most popular and surprising item on the entire table. So tiny, so understated. A delicious, slightly sweet, slightly sour treat with a literal burst of flavor. I added these to the menu at the last minute, and am so happy I did!
They’re so versatile. On the cheese board, they’re best paired with Manchego cheese, a slice of hard salami, and a chunk of baguette. Joe enjoyed our leftovers thrown into a Moroccan chicken and rice dish. They’re also delicious by the spoonful. Not that I’m speaking from experience or anything.
My favorite thing about these: how easy they are to prepare compared to their WOW factor! I definitely recommend making these this holiday season for a simple addition to your cheese board appetizers. Keep a jar on hand for last minute entertaining (my favorite appetizer for all sorts of entertaining is a cheese board, but you probably already knew that)!
Here’s the recipe:
Quick Pickled Golden Raisins
slightly adapted from Food52
1, 8 oz box golden raisins
1 cup white vinegar
1/3 cup sugar
1 1/2 tsp coriander seeds
2 bay leaves
1 pinch Kosher salt
1 onion, finely chopped
Combine all ingredients except the raisins in a small saucepan and bring to a low bowl. Simmer for about 2 minutes until sugar is dissolved.
Place raisins in jar (I like these Weck jars), then pour white vinegar mixture over, and cover tightly with lid. Ideally, refrigerate overnight before using, and up to 2 weeks total. These are not “canned” and will not last unrefrigerated or much past 2 weeks.
Second photo by LaRue Photography
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