Fenugreek Pickled Raisins
While not a live ferment, this recipe depends on one of Alisha Norris Jones' favorite fermented products—white balsamic vinegar. If you can’t find it, sherry vinegar will work in a pinch.
SPICE BLEND
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon caraway seeds
RAISINS
- 1 tablespoon extra-virgin olive oil
- ½ cup golden raisins
- 1 tablespoon honey
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Sauternes
Heat the oil in a small saucepan over medium heat and add the spice blend. Let sizzle, stirring, until fragrant.
Add the raisins and honey and stir well. Reduce the heat to medium-low and cook, stirring, until caramelized (about 2 minutes). Add vinegar and Sauternes and stir for 1 minute. Remove from heat and immediately transfer to a bowl. Cover with plastic wrap and let cool to room temperature.