Brian Wolff is the chef de cuisine and resident pickler at Lucques. Every time I turn around, he’s got something in the vinegar, like shell beans, cherries, or tiny onions. His pickled raisins are delicious and make a great last-minute condiment. Keep a jar in the refrigerator; if you have a terrine or leftover roast chicken or pork, these raisins make a wonderful sweet-and-sour topping.
Ingredients
Preparation
Step 1
Place the mustard seeds in a small pan over medium heat, and toast a few minutes, shaking the pan often, until the seeds just start to pop.
Step 2
Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small nonaluminum pot. Bring to a boil, and turn the heat down to a low simmer. Cook 6 to 8 minutes, until the liquid has reduced by half. Let the raisins cool, and store them in the liquid in the refrigerator.
