Photo: Iain Bagwell; Styling: Kay Clarke
Hands-on Time
10 Mins
Total Time
2 Hours 30 Mins
Yield
Serves 8 (serving size: 1/4 cup drained grains)

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.

How to Make It

Step 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.

Step 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).

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