Pickled Bean Sprouts

15mhhm15
Diamond Post Medal for All Time! 1,298 Posts

Prep Time: 20 minutes

Cook Time: 2-3 days

Total Time: 20 minutes

Yield: Varies

Ingredients:

• 2 carrots
• 1/2 bunch Chinese flat leaved chives
• cloves garlic
• 1 bag bean sprouts
• 3 Tbsp salt
• 1/2 gal water
• 1 tsp sugar
• 1 Tbsp white vinegar

Steps:

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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wordswork
Bronze Feedback Medal for All Time! 170 Feedbacks

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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Sandi/Poor But Proud
Gold Post Medal for All Time! 969 Posts

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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