Pickled Raisins & Shallots
This little jar of pickled raisins and shallots is like having a little jar of diamonds.
Everything you add them to, sparkles.
It's Suzanne Goin's recipe from Sunday Suppers at Lucques, but I added in shallots so I didn't have to make 2 separate jars.
Today, I had it on avocado toast and it was the bomb.
Tomorrow, I will add them on roasted cauliflower.
I LOVE THIS RECIPE.
Suzanne Goin's Pickled Raisins: (adapted from Food & Wine)
1 small red onion, sliced thin, or 2 large shallots, sliced
2 teaspoons yellow mustard seeds
1/2 cup sugar
1 cup water
3 tablespoons Champagne vinegar
1 dried chile de árbol or other dried red chile, stemmed and crumbled
1 bay leaf
1 1/3 cups golden raisins (I mixed golden and Thompson black raisins)
3 thyme sprigs
1 small rosemary sprig
1 teaspoon kosher salt
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?).