Friday, December 24, 2010

Pickled Golden Raisins

Serve these pickled golden raisins along side a roasted pork loin.  Or just snack on them on their own.  Delicious. 


2 tsp yellow mustard seeds
1/2 cup sugar
1 cup water
3 Tbsp champagne vinegar
1 dried arbol chili, or other dried red chili, stemmed and crumbled
1 bay leaf
1 1/3 cups golden raisins
3 thyme sprigs
1 small rosemary sprig
1 teaspoon kosher salt

--In a small sauce pan,toast the mustard seeds over medium heat, shaking the pan until the seeds just start to pop, about 2 minutes

--Add the remaining ingredients and bring to a boil.  Reduce heat to low and simmer until liquid has reduced by half, about 8 minutes

--Let the raisins cool completely and drain them before serving

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