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Makes
1 cup pickled grains
Author Notes
I learned this technique from Everyday Whole Grains (Oxmoor House, 2016). It will work for any hard-shelled grains, such as farro, wheat berries, rye berries, spelt, or kamut—and you can adapt the spices added as you do for any type of pickling solution. —Ali Slagle
Ingredients
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1 cup
apple cider vinegar
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3 tablespoons
sugar
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1 teaspoon
salt
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1
bay leaf
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1 teaspoon
mustard seeds
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1 cup
cooked wheat berries, farro, rye berries, farro, spelt, or Kamut
Directions
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In a small saucepan, bring the first 5 ingredients to a boil, then simmer for 3 minutes.
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Add the grains and simmer for 2 minutes. Turn off the heat and let cool to room temperature. They'll be pickle-y an hour after.
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Store in the refrigerator for up to 2 weeks.
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