4 medium Yukon Gold potatoes, peeled and cut in 1 inch pieces
1/2 cup pearl barley, rinsed
1 bay leaf
4 whole baby dill pickles, diced
1/2 cup pickle brine
salt & pepper
1/4 cup fresh dill
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot, 1 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, about 5 minutes or until veggies are soft.
Pour in the water and bring to a boil.
Stir in the barley and bay leaf. Reduce heat to medium-low and simmer covered, about 20 minutes.
Stir in the potatoes and pickles, turn up the heat and return to a boil. Reduce heat to medium-low again, partially cover the dutch oven and continue simmering until barley and potatoes are cooked through, about 25 minutes.
Stir in the pickle brine and cook 5 more minutes. Add salt and pepper to taste.
Print Recipe
16 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment