Pickled raisins

Amazingly sweet and sour raisins that will definitely elevate any dish.  Perfect for topping Ramen dishes, salads, tacos, rice and any type of Mediterranean cuisine.  It’s hard to believe that these little plump, sweet and tart morsels are that incredibly good.


½ cup of Turbinado sugar

1 cup of water

1 TBSP of mustard seeds

1 TBSP of coriander seeds

2 Bay Leaves

1 Sprig of fresh rosemary

3 TBSP of champagne vinegar

2 cups of small golden raisins


In a small saucepan toast the seeds for about 1 minute till they start popping, add all the ingredients and bring to a simmer. Reduce the liquid by half and set aside allowing to cool.  Pour over the raisins in a mason jar and set in the fridge for about 6 hours.  You can refrigerate the sultanas for about 2 weeks in the fridge.


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