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
1 cup pickled grains
apple cider vinegar
cooked wheat berries, farro, rye berries, farro, spelt, or Kamut
In This Recipe
In a small saucepan, bring the first 5 ingredients to a boil, then simmer for 3 minutes.
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.