Pickled Golden Raisins

• 2 teaspoons yellow mustard seeds
• 1/2 cup sugar
• 1 cup water
• 3 tablespoons Champagne vinegar
• 1 dried chile de arbol or other dried red chile, stemmed and crumbled
• 1 bay leaf
• 1 1/3 cups golden raisins (1/2 pound)
• 3 thyme sprigs
• 1 small rosemary sprig
• 1 teaspoon kosher salt

1. In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until the seeds just start to pop, 2 minutes.
2. Add the remaining ingredients and bring to a boil.
3. Reduce the heat to low and simmer gently until the liquid has reduced by half, about 8 minutes.
4. Let the raisins cool completely.
5. Drain before serving.

yellow mustard seeds, sugar, water, vinegar, arbol, bay leaf, golden raisins, thyme, rosemary, kosher salt

Taken from www.foodandwine.com/recipes/pickled-golden-raisins (may not work)