Pickled Raisins
Just a few minutes and pantry staples is all you'll need to make these delicious pickled raisins. Use them as a topping over your grilled meats or feature them on your appetizer table along with pickled cherries and cherry tomato confit.
These little flavor bombs can stay good for weeks, and are the perfect way to use up any extra raisins you may have.
Raisins have a beautiful sweet, slightly tart flavor, and this quick pickle recipe perfectly captures those flavors, amplifying them with little undertones of spices.
If you love quick pickling foods as much as I do, you've got to try my quick pickled red cabbage, pickled shallots and pickled radish recipe too.
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What's So Great About the Recipe?
I love how versatile these pickled raisins are! I tossed them into my homemade sweet vinegar coleslaw and it was such a delightful treat. Plus, it's always good that I can make these in a big batch and store it for weeks.
Recipe Ingredients
Golden raisins: Golden raisins work best for pickling, but you can also use dark raisins if that's what you have.
Vinegar: To make the pickling liquid. I used white vinegar, but you can also use apple cider vinegar or even my homemade hot pepper vinegar.
Whole spices: Bay leaf, whole black peppercorns, red pepper flakes and some mustard seeds.
Rosemary: For that aroma. Feel free to skip this if you don't have it at hand.
Seasonings: To season, I used sea salt and some brown sugar. You can also use date sugar if you're looking for an alternative.
See recipe card for quantities.
Substitutions & Variations
- Skip adding the red pepper flakes if you want to keep it less spicy.
- Want some extra heat? Add some homemade jalapeno flakes into the mix.
- Don't have brown mustard seeds? You can use yellow mustard seeds too- I used them for my sweet pepper relish recipe.
How to Make Pickled Raisins
Step 1: Heat water in a pot over medium heat. Add the black peppercorns and bring it to a boil.
Step 2: Now add an equal amount of vinegar along with some mustard seeds and chopped bay leaves.
Step 3: Add the red pepper flakes, rosemary, salt and sugar. Take the pot off heat.
Step 4: Now add the golden raisins and allow the mixture to cool down completely.
How to Store Leftover Pickled Raisins
Your pickled golden raisins can stay fresh for up to 4 weeks in the refrigerator. If you want them to last longer, I would recommend canning them.
Tips & Tricks to Nail the Recipe
- If you can't find golden raisins, you can use sultanas instead.
- You can also use other herbs like thyme and oregano instead of rosemary to lend a slightly different aroma to the pickled raisins.
- To add an extra layer of flavor, swap the sea salt in the recipe for an infused salt of your choice. I like to use my homemade herb salt, garlic parsley salt or jalapeno infused salt for this recipe.
How to Serve Pickled Raisins
These pickled golden raisins are great to use as a topping over your grilled steak or other meats. I love spooning some of this over my homemade hummus and other cheesy dips and spreads.
These pickled raisins are quite like my pickled rhubarb and pickled eggs and sausages, and can be featured on a grazing table or a charcuterie board along with some crackers.
More Food Preserve Recipes
Looking for other recipes like this? Try these:
If you tried this pickled raisins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pickled Raisins
Ingredients
- 1 cup raisins
- 1 teaspoon mustard seeds
- 1-2 bay leaves
- 1 cup vinegar
- 1 teaspoon rosemary
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1 tablespoon brown sugar
Instructions
- Heat water in a pot over medium heat. Add the black peppercorns and bring it to a boil.
- Now add an equal amount of vinegar along with some mustard seeds and chopped bay leaves.
- Add the red pepper flakes, rosemary, salt and sugar. Take the pot off heat.
- Now add the golden raisins and allow the mixture to cool down completely.
Notes
- If you can't find golden raisins, you can use sultanas instead.
- You can also use other herbs like thyme and oregano instead of rosemary to lend a slightly different aroma to the pickled raisins.
- To add an extra layer of flavor, swap the sea salt in the recipe for an infused salt of your choice. I like to use my homemade herb salt, garlic parsley salt or jalapeno infused salt for this recipe.
