Pickled Rye Berries

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).

* Per serving · 4 servings · Values may vary.

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