This relish is delightful on top of grilled fish or chicken. We use pine nuts here, but peanuts, blanched almonds, skinned hazelnuts, or cashews will all lend themselves to this hybrid boiled-pickled process. The raisins add the sweet note that is expected with an agrodolce—which means sour (agro) and sweet (dolce); the pickled nuts and the bit of brine add the tang. You can substitute other dried fruit in place of the raisins—try chopped apricots, dried sweet cherries, or chopped dried plums.
Place raisins in a bowl; cover with boiling water. Let stand 5 minutes; drain. Stir together raisins, Pickled Pine Nuts, shallots, parsley, oil, and Pickled Pine Nut brine. Let stand 5 minutes before serving.