Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.
Ingredients
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons mustard powder
1 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces
1/3 cup finely chopped onion
2 ounces golden raisins (about 1/3 cup)
2 teaspoons mustard seeds
Directions
Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.
