Brians Pickled Golden Raisins

• 2 teaspoons yellow mustard seeds
• 1/2 cup granulated sugar
• 3 tablespoons champagne vinegar
• 1 chile de arbol, crumbled
• 1 bay leaf
• 1/3 pound golden raisins
• 1 teaspoon thyme leaves
• 1-inch sprig rosemary
• 1 teaspoon kosher salt

1. Place the mustard seeds in a small pan over medium heat, and toast a few minutes, shaking the pan often, until the seeds just start to pop.
2. Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small nonaluminum pot.
3. Bring to a boil, and turn the heat down to a low simmer.
4. Cook 6 to 8 minutes, until the liquid has reduced by half.
5. Let the raisins cool, and store them in the liquid in the refrigerator.

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

Taken from www.epicurious.com/recipes/food/views/brian-s-pickled-golden-raisins-390992 (may not work)