Ingredients
Method
Toast the Mustard Seeds
- In a small saucepan over medium heat, toast the mustard seeds, shaking the pan, until the seeds just begin to pop, about **2 minutes**.
Prepare the Pickling Liquid
- Add the sugar, water, champagne vinegar, bay leaf powder, thyme, rosemary, red pepper flakes, and salt to the saucepan.
- Bring to a boil, then reduce heat to low and simmer for 8 minutes or until the liquid has reduced by half.
Pickle the Raisins
- Add the golden raisins to the simmering pickling liquid.
- Simmer for 2-3 minutes, just until the raisins begin to plump and absorb the liquid.
- Remove from heat and let the raisins cool completely in the liquid.
- Once cooled, transfer the raisins and pickling liquid to an airtight container and refrigerate for up to 1 week.
To Serve
- - Drain the raisins before serving to concentrate the flavor.
- - Serve over cheeseboards, salads, roasted vegetables, or as a punchy condiment for sandwiches.