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Pickled Raisins
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5 from 3 votes

Pickled Raisins

If you like sweet and sour pickles, you are going to love pickled raisins.  They have natural sweetness from the raisins plus a puckering sour from the vinegar used in the pickling process.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: pickled raisins, sweet and sour raisins
Servings: 36 servings
Calories: 75kcal
Author: Stef


  • 2 teaspoons mustard seed
  • 1 teaspoon peppercorns we used green, but you can use any kind you like
  • 1 teaspoon ground ginger
  • 3 star anise
  • 1 teaspoon red pepper flakes
  • 1 cup apple cider vinegar
  • 2 cups white vinegar
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1 tablespoon salt
  • 20 ounces raisins
  • 6 sprigs fresh thyme


  • In a medium-sized saucepan on medium heat, toast mustard seeds until you hear them start to pop.
  • Add peppercorns, ginger, star anise, red pepper flakes, apple cider vinegar, white vinegar, red wine vinegar, sugar, and salt.
  • Raise heat to high, whisk to combine, and bring to a boil, whisking periodically.
  • Add raisins, reduce heat to medium-low and simmer for ten minutes.
  • Remove from the heat, add thyme, and cool until warm to touch.
  • Store in sanitized mason jars in the refrigerator.
  • Wait at least 24 hours before serving. Eat within two weeks.


Yield: 6-eight ounce jars of pickled raisins


Calories: 75kcal | Carbohydrates: 18g | Sodium: 200mg | Potassium: 143mg | Fiber: 1g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 8mg | Iron: 0.6mg