Pickled Rye Berries

6 ingredients
2 steps

Ingredients

  • 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)

Directions

  1. 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. 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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