Pickled Raisins

1. 1

   Put the raisins in a small heatproof bowl.

2. 2

   Combine the white wine vinegar, sugar, coriander seeds, cumin seeds, bay leaf, salt, and onion in a small saucepan and bring to a boil over medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved.

3. 3

   Pour the brine over the raisins. Refrigerate overnight before using. The pickled raisins will keep for 2 weeks or more, tightly covered in the refrigerator.

No additional tips available.