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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 Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
36
servings
Calories:
75
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
Yield: 6-eight ounce jars of pickled raisins
Nutrition
Calories:
75
kcal
|
Carbohydrates:
18
g
|
Sodium:
200
mg
|
Potassium:
143
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
25
IU
|
Vitamin C:
1.2
mg
|
Calcium:
8
mg
|
Iron:
0.6
mg