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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
Makes 1 cup pickled grains
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon mustard seeds
- 1 cup cooked wheat berries, farro, rye berries, farro, spelt, or Kamut
- 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.
- Store in the refrigerator for up to 2 weeks.