Cook Along with Chef Tessa: Pickled California Raisins

April 06, 2022

Cook Along with Chef Tessa: Pickled California Raisins

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class is all about California Raisins!

Video forthcoming.

Open the recipes Chef Tessa will feature tonight in your browser so you can work across her menu as you watch along

Pickled California Raisins

By Chef Tessa Turcotte-Novosedlik


  • 1/2 cup California Raisins
  • 1 cup Lula Kombucha Vinegar
  • 2 tbsp sugar
  • 1/2 tsp crushed red pepper flakes


  • Place the raisins in a glass jar.
  • In a medium sized saucepan, combine the vinegar, sugar and crushed red pepper.
  • Cook over medium-high heat. Bring to a boil, then remove from heat.
  • Carefully pour the hot liquid over the raisins, covering them entirely.
  • Leaving the jar uncovered, allow the mixture to cool to room temperature, then cover with a tight fitting lid.
  • When kept refrigerated, the pickled raisins will keep well for about 1 month.

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