Suzanne Goin’s Pickled Raisins

 

1 small red onion, sliced thin, or 2 large shallots, sliced

2 tsp. yellow mustard seeds

1/2 C. sugar

1 C. water

3 T. Champagne vinegar

1 dried chile de árbol or other dried red chile, stemmed and crumbled

1 bay leaf

1 1/3 C. golden raisins (I mixed golden and Thompson black raisins)

3 thyme sprigs

1 small rosemary sprig

1 tsp. kosher salt

 

In a Ball jar or Weck canning jar big enough to hold everything, place the sliced raw onions/shallots at the bottom of the jar. In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until the seeds just start to pop, 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer gently until the liquid has reduced by half, about 6-8 minutes. Pour the hot raisins w/ herbs and liquid over the onions/shallots in the jar (which will soften when the hot liquid is poured over them). Let the raisins cool completely, then cover and store in the fridge for a week. Great on grilled cheese, avocado toast, pork, duck, or ice cream (why not?).