Pickled raisins? What now?
Do we really need another peculiar pickle recipe in the mix? All good questions people, all good questions… And Yes. I’m afraid we do.
Because life is better with pickles.
Pickle to me = funk & acid. A tangy sweetness that brightens up whatever dish it’s thrown at. If I was a food, I’d like to be a little freshie pickle. Bright, unexpected, saucy. Maybe we should all aspire to be a bit more pickled.
These pickled raisins certainly do their job in the funky spunk department. Re-hydrated from their shrively dried selves they gain new life. No longer “humiliated grapes” that had their lives stolen. (Benny & Joon fans raise yo hands.)
Now happily reborn, they’re lil puckery jewels just waiting to be thrown on all the things. Spoon them over any spreadable cheese with a swig of honey for an instantly upgraded cheese plate. Add them to a pan of roasted chicken. Toss ’em in a salad or grain bowl.
I’d say my favorite thing to do so far is whizzing goat cheese, the raisins with a little brine, and extra fresh thyme in a food processor to make a tangy spread to put all up on freshly grilled bread. Mad. Good.
Like most bits swimming in brine, these pickled raisins are super adaptable. Don’t have sumac? (You probably don’t), that’s okay! Add in an orange peel or some slices of fresh ginger. All the recipes on OhCuriousRose are meant to be futzed with, this one included.
Pickled Golden Raisins with Sumac & Thyme
- 1/2 cup golden raisins
- 1/2 cup apple cider vinegar
- 1/2 cup water
- peel of one lemon
- few sprigs of thyme
- 1 tsp honey
- 1/2 tsp sumac
- 1/2 tsp kosher salt
- 1/4-1/2 tsp red pepper flakes depending on how you like your heat
Pour the vinegar, water and spices into a small saucepan and bring to a simmer.
Turn off the heat. Add the raisins, thyme and lemon peel.
Let everything sit and mingle for twenty minutes to cool down.
Pour everything into a jar and refrigerate until ready to use.
- Like all pickled things, these will mature over their lifespan and deepen in their pickley flavor.
- As long as they are submerged in their brine the pickled raisins will keep for a good long time in the fridge.
Other snazzy additions to your next wine and cheese board:
- Roasted Bone Marrow with Preserved Lemon & Herbs
- Chicken Hearts Flatbread with Arugula Salad
- Mexican Street Corn Deviled Eggs
More curious pickles: