![\"Suzanne](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/04\/Suzanne-Goins-Pickled-Raisins.jpg\")
Suzanne Goin’s Pickled Raisins<\/p>\nSuzanne Goin’s Pickled Raisins<\/p>\n
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1 small red onion, sliced thin, or 2 large shallots, sliced<\/p>\n
2 tsp. yellow mustard seeds<\/p>\n
1\/2 C. sugar<\/p>\n
1 C. water<\/p>\n
3 T. Champagne vinegar<\/p>\n
1 dried chile de \u00e1rbol or other dried red chile, stemmed and crumbled<\/p>\n
1 bay leaf<\/p>\n
1 1\/3 C. golden raisins (I mixed golden and Thompson black raisins)<\/p>\n
3 thyme sprigs<\/p>\n
1 small rosemary sprig<\/p>\n
1 tsp. kosher salt<\/p>\n
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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?).<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00e1rbol 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…<\/p>\n