Pickled Bean Sprouts

This is a dish that accompanies braised pork belly or braised catfish, especially during Chinese/Vietnamese New Year. But you can eat this on any occasion too. Goes great with braised meats and poultry.

Prep Time: 20 minutes

Cook Time: 2-3 days

Total Time: 20 minutes

Yield: Varies



  1. Wash all ingredients (bean sprouts, carrots, chives).
  2. Julienne, fine chop or use a carrot peeler to peel all the carrots and cut into 1.5 inches long. Chop chives into 1.5" inches. Peel garlic cloves.
  3. Boil half gallon of water. Allow the boiled water to cool down.
  4. Once the water is cool, add into a large glass jar. Then add, vinegar, salt and sugar. Then toss all your bean sprouts, chives, carrots, and garlic cloves. Allow at least 2 days for the vegetables to marinate. If you like your vegetables more pickled you can eat after 3 days.

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February 23, 20180 found this helpful
Top Comment

Can't wait to try this! Love bean sprouts in salads, but they rarely keep longer than a day after bringing them home from the grocery store.


Thanks a bunch for posting!

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February 23, 20180 found this helpful
Top Comment

I agree. I get a small bag, have some in salad on the day I get them home, then the rest is a stir fry the next day. If I can't use them all, forget it. On the 3rd day they are already "over" as my grandma used to say.

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