by Sarah Steimer
- 1/2 cup golden raisins
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 package goat cheese
- scallion greens, thinly sliced
- crackers or thinly sliced baguette
Place the raisins in a glass jar.
In a small saucepan, combine the vinegar, sugar and crushed red pepper. Bring to a boil then remove from heat. Let sit for a few minute before pouring the liquid over the jar of raisins. Let the jar sit, uncovered, so the pickles can cool to room temperature. Cover and refrigerate for up to 1 month.
Serve the pickled raisins with goat cheese and scallions over crackers.