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Pickled Bean Sprouts (Dua Gia)

Make this simpled pickled recipe on pickled bean sprouts, carrots and chives.
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Servings 4 servings

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!