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Pickled beansprouts
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2004
Ingredients
1 tsp 100 ml 250 g
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.
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