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Pickled Beansprouts
Ingredients
- 1 Bag of Beansprouts 24 oz - You will only need to use half of the bag
- 1 Bunch of Chinese Garlic Chives - You will only need to use 1/2 of a bunch or 2 Cups of cut up chives cut into 2" sections
To make the brine:
- 2 Cups Warm Water Microwave for 2 minutes
- 2 Cups White Vinegar
- 1 Cup Sugar
- 2 Teaspoons Salt
- 1/4 Teaspoon Black Pepper
You will also need a:
- 2 Quarts Container
Instructions
- Wash the beansprouts and chinese garlic chives.
- Cut the chinese garlic chives into 2" sections.
- Gently toss the beansprouts and the chinese chives together in a colander.
- Fill a canister with the mixed beansprouts and chinese chives. Set aside.
- Make the brine. Pour 2 cups of water into a bowl and heat it in the microwave for 2 minutes.
- Then add in the sugar and stir to dissolve. Also add in the salt and black pepper. Stir to combine.
- Pour the brine into the canister with the mixed beansprouts and chinese chives. The brine does not have to completely fill the canister as the beansprouts will reduce in volume.
- Use a spoon to gently press the beansprouts and chinese chives down into the brine.
- Cover with a lid and place on the counter for 45 minutes to an hour.
- I will usually serve this along with the Vietnamese Carmelized Fish.
Notes
The longer the beansprouts sit in the brine the softer it will become. Do not store until the next day as it will become too soft. I suggest that you serve it about an hour after the initial brining.
