Pickled Rye Berries

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Pickled Rye BerriesRecipe

Photo: Iain Bagwell; Styling: Kay Clarke

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 much brine that they lose their own nutty flavor.

Serves 8 (serving size: 1/4 cup drained grains)


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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)


Hands-on: 10 Minutes
Total: 2 Hours, 30 Minutes

1. Cook rye berries in a large pot of boiling water for 1 hour or until chewy-tender. Drain and rinse with cold water; drain.

2. 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).

Created date

September 2015

Nutritional Information

Calories 121
Fat 0.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 23 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 124 mg
Calcium 15 mg