Pickling is one of my favorite ways to use the food coming out of my garden and in my kitchen. Simple picking is so easy and takes just a few minuted. I love making these pickled bean sprouts (also called Dua Gia) and find them the perfect addition to make dishes or of course eat them all on their own! I like to add pickled bean sprouts to salads, but this is also great served on meat dishes to add a bit of salty sweetness.
I prefer making Dua Gia in small batches so it fits in a single mason jar in the fridge. Since it keeps well for a week I find we usually use the jar up in a week. You can easily adjust the recipe to make a larger batch, or simply make a smaller single serving as well.
This specific recipe for pickled bean sprouts is based on the Vietnamese dish Dua Gia. I prefer adding carrots to my pickled beans as it give a bit of sweetness and a variety to the texture.
Learn more about preparing your own food from scratch in our Homestead Kitchen. You will find recipes and instructions for making your own cheese, bread, condiments, and farm fresh recipes. You can also find more recipe on how to pickle different vegetables.
Contents
Ingredients
This recipe is not just make with bean sprouts. I also add carrots and some type of fresh onion. For my recipe pictured here I used fresh chives from the garden, but you can also use green onions cut into smaller pieces.
Here are the ingredients you will need to make these pickled bean sprouts:
- 1/3 cup sugar
- 1 teaspoons salt
- 1 cup white vinegar
- 1 cup water
- 1 pounds bean sprouts, rinsed under cool water
- 1 large carrot, peeled and shredded
- small bunch chives or green onions, cut into small pieces
You will also need just a bit of basic equipment: a pot, spoon, measuring cups/spoons, and a mason jar. I prefer to use plastic lids on my mason jars when I’m making pickles since the acid ruins the lids.
How to Make Pickled Bean Sprouts
The actual work time to make this pickled bean sprouts is just a few minutes.
Start by combining the sugar, salt, vinegar and water in a pan over medium heat. You want to heat the mixture enough so that the salt and sugar completely dissolve. Set this aside to cool for a few minutes.
Shred your carrot and cut the onions or chives into small pieces. Add these to the bean sprouts in a medium sized bowl.
Pour the brine over the vegetables. The liquid will not completely cover the vegetables. Stir a bit, then leave the bowl for about an hour. The brne will pull the liquid from the vegetables and eventually the liquid will cover them completely. I like to toss the mixture a few times during the hour.
If for some reason you don’t have enough liquid, you can mix up some more of the brine solution.
You can serve you pickled bean sprouts right away but I prefer to put them in a mason jar and let them sit in the fridge for a day before serving!
Enjoy!
Alternatives: This is a very simple recipe, but you can easily add a bit more spice if you want more flavor. Consider adding a few garlic cloves, pepper corns, or a few small peppers.
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Pickled Bean Sprout Recipe
Pickled Bean Sprouts (Dua Gia)
Equipment
- Saucepan
- Spoon
- Bowl
- Mason Jar and Lid
Ingredients
- 1/3 cup sugar
- 1 teaspoons salt
- 1 cup white vinegar
- 1 cup water
- 1 pounds bean sprouts rinsed under cool water
- 1 large carrot peeled and shredded
- small bunch chives or green onions cut into small pieces
Instructions
- Combine the sugar, salt, vinegar and water in a pan over medium heat. Heat the mixture until the salt and sugar completely dissolve. Set this aside to cool for a few minutes.
- Shred your carrot and cut the onions or chives into small pieces. Add these to the bean sprouts in a medium sized bowl.
- Pour the brine over the vegetables. The liquid will not completely cover the vegetables. Stir a bit, then leave the bowl for about an hour. The brne will pull the liquid from the vegetables and eventually the liquid will cover them completely. I like to toss the mixture a few times during this hour.
- You can serve you pickled bean sprouts right away but I prefer to put them in a mason jar and let them sit in the fridge for a day (or up to a week) before serving!
