Lunch: Pickled Rye Berries Recipe | MyRecipes

Recipe by Ann Taylor Pittman This recipe works best with what I refer to as "hard-shell" grains--those with a chewy, closed texture (rye berries, wheat berries, spelt, and kamut). Grains with a more "open" texture (such as farro or barley) take on so muc

Ingredients

2/3 cup uncooked rye berries
3 cups cider vinegar
6 tablespoons sugar
2 teaspoons kosher salt
3 bay leaves
2 dried red chiles (optional)

Instructions

Cook rye berries in a large pot of boiling water for 1 hour or until chewy-tender. Drain and rinse with cold water; drain.
Combine vinegar and remaining ingredients in pan; bring to a boil. Cook 3 minutes, stirring to dissolve sugar. Add rye berries; simmer 2 minutes. Remove pan from heat; cool to room temperature. Let stand at least 1 hour before serving. Store, in brine, in refrigerator for up to 2 weeks (flavor will intensify the longer it stands).

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