Pickled beansprouts

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Ingredients

  • 1 tsp salt
  • 100 ml rice vinegar
  • 250 g beansprouts

Method

Stir the salt with the vinegar and 300ml water in a saucepan, and bring to the boil. Pour over the beansprouts and leave to cool. Best eaten straightaway, but will keep for two days, covered and refrigerated. Drain before eating.