Vietnamese Pickled Bean Sprouts with Garlic Chives (Dưa Giá)

Ingredients

• 1 lb/16 oz mung bean sprouts
• Handful garlic chives (about 2 oz)
• 3 red chili peppers (optional)
• 1 small carrot (optional)
• 2 cups warm water
• 1/2 cup white granulated sugar
• 1 teaspoon salt
• 1 cup white vinegar

Steps

1. 1

   Wash the vegetables thoroughly and drain dry. Pick up off any loose stringy ends of the bean sprouts and discard. Cut the garlic chives into 1.5-inch segments. Slice the chili peppers. Transfer everything to a large mixing bowl and set aside.

2. 2

   In a large bowl, mix together water, sugar, salt, and vinegar until completely dissolved.

3. 3

   Toss until evenly coated and set aside for 30 minutes to wilt for easier handling.

4. 4

   Transfer vegetables to a container with a lid. Pour brine over the vegetables, making sure it completely covers the vegetables. If needed, put weights on the vegetables to keep them submerged. I like to use a small ziplock bag with a bit of water. If using a ziploc bag with water, make sure that the bag is sealed tight to prevent water from leaking into the container. Cover the container with a lid and store in the fridge. The vegetables are ready to eat in one day. Pickled bean sprouts can keep in the fridge for up to three weeks.