Pickled Bean Sprouts

Name: Pickled Bean Sprouts
Prep time: 5 min
Total time: 5 min
Yield: Serves 4
Ingredients: 2 tsp salt; 1 tbsp very finely snipped chives or shredded spring onion; 1 long, thin red chilli, deseeded and very thinly sliced; 125 ml/4 fl oz/½ cup rice vinegar; ½ tsp grated palm sugar or caster sugar; 180 g/6¼ oz/2 cups bean sprouts, rinsed

Preparation info

Serves
4

Difficulty
Easy
Ready in
5 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

When you first mix the ingredients together, the brine is very salty but it mellows after about half an hour. Don’t make these more than two hours in advance or they will lose their crispness.

Ingredients

125 ml/4 fl oz/½ cup rice vinegar
2 tsp

Side dish
Vegan
Gluten-free

Method

Put the vinegar, salt and sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Remove the pan from the heat and leave to cool completely.

Transfer the brine to a non-metallic serving bowl and stir in the bean sprouts and chilli, making sure the bean sprouts are coated in the brine.

Cover and chill for at least 30 minutes before serving, but no longer