Pickle & Preserve

Pickled Grains (Wheat)

March 19, 2016
0 Ratings
  • 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

What You'll Need
  • 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
  1. In a small saucepan, bring the first 5 ingredients to a boil, then simmer for 3 minutes.
  2. 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.
  3. Store in the refrigerator for up to 2 weeks.

See what other Food52ers are saying.

1 Review

cpc October 11, 2021
What do you with pickled grains?