1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 cup pearl barley, rinsed
1 bay leaf
4 whole baby dill pickles, diced
1/2 cup pickle brine
fresh dill for garnish
DIRECTIONS
Heat the oil in a Dutch oven over medium-high heat.
Add the onion and carrot to the pot and cook, stirring occasionally, about 5 minutes or until veggies begin to soften.
Pour in the water, 1 tsp salt, and 1/2 tsp black pepper and bring to a boil.
Stir in the barley and bay leaf then reduce the heat to medium-low and simmer, while covered, about 20 minutes.
Stir in the potatoes and pickles then increase the heat to medium-high and return to a boil.
Reduce heat the heat back to medium-low then partially cover the pot and continue simmering until the barley and potatoes are tender, about 25 minutes.
Stir in the pickle brine then season with salt & pepper to taste.
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