You may also like
Categories:Viewed: 80 - Published at: 5 years ago
Ingredients
- one 8-ounce box raisins
- 1 cup white wine vinegar
- 1/3 cup sugar
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 bay leaf
- 1 pinch kosher salt
- 1/2 small onion, finely chopped
Method
- Put the raisins in a small heatproof bowl.
- Combine the white wine vinegar, sugar, coriander seeds, cumin seeds, bay leaf, salt, and onion in a small saucepan and bring to a boil over medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved.
- Pour the brine over the raisins. Refrigerate overnight before using. The pickled raisins will keep for 2 weeks or more, tightly covered in the refrigerator.
