For those who love a crunchy and tangy side dish to complement their meals, Tangy Pickled Mung Bean Sprouts with Carrots and Chives is a perfect choice. This easy-to-make Vietnamese-inspired pickle, known as Dua Gia, brings together the freshness of mung bean sprouts, the sweetness of carrots, and the subtle sharpness of chives or green onions. It’s a versatile condiment that pairs beautifully with grilled meats, rice dishes, or even noodle soups. Plus, it’s a quick pickle, so you can enjoy the delicious results within a few hours!
Ingredients:
- ½ cup sugar
- 1½ teaspoons salt
- 1 cup white vinegar
- 1 cup water
- 1¼ pounds mung bean sprouts, rinsed
- 1 carrot, peeled and shredded
- Small bunch of chives or green onions, cut into small diagonal pieces
Instructions:
- Prepare the Pickling Liquid: In a medium saucepan, combine the sugar, salt, white vinegar, and water. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt are fully dissolved. Once the mixture comes to a boil, remove it from the heat and allow it to cool to room temperature.
- Prepare the Vegetables: While the pickling liquid cools, rinse the mung bean sprouts thoroughly under cool water. Peel and shred the carrot, and cut the chives or green onions into small diagonal pieces.
- Combine Ingredients: In a large bowl, combine the mung bean sprouts, shredded carrot, and chives or green onions. Toss the vegetables together gently to mix evenly.
- Pickling Process: Once the pickling liquid has cooled, pour it over the mixed vegetables in the bowl. Ensure that all the vegetables are submerged in the liquid. You can place a small plate on top to help keep everything under the liquid if needed.
- Marinate: Cover the bowl and let the mixture sit at room temperature for at least 2 hours, allowing the flavors to meld together. For a more intense flavor, refrigerate the mixture for a few hours or overnight.
- Serve: Once pickled, drain the excess liquid and serve your tangy pickled mung bean sprouts with your favorite dishes! This pickle can be stored in the refrigerator for up to a week.
Conclusion:
This Tangy Pickled Mung Bean Sprouts with Carrots and Chives recipe is a quick and flavorful way to elevate your meals. The combination of crisp sprouts, sweet carrots, and fresh chives makes for a refreshing side dish or condiment that enhances everything from grilled meats to noodle dishes. With minimal prep time and ingredients, you can enjoy this vibrant, tangy addition to your meals with little effort.
Tangy Pickled Mung Bean Sprouts with Carrots and Chives
Ingredients
- ½ cup sugar
- 1½ teaspoons salt
- 1 cup white vinegar
- 1 cup water
- 1¼ pounds mung bean sprouts rinsed
- 1 carrot peeled and shredded
- Small bunch of chives or green onions cut into small diagonal pieces
Instructions
- Prepare the Pickling Liquid: In a medium saucepan, combine the sugar, salt, white vinegar, and water. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt are fully dissolved. Once the mixture comes to a boil, remove it from the heat and allow it to cool to room temperature.
- Prepare the Vegetables: While the pickling liquid cools, rinse the mung bean sprouts thoroughly under cool water. Peel and shred the carrot, and cut the chives or green onions into small diagonal pieces.
- Combine Ingredients: In a large bowl, combine the mung bean sprouts, shredded carrot, and chives or green onions. Toss the vegetables together gently to mix evenly.
- Pickling Process: Once the pickling liquid has cooled, pour it over the mixed vegetables in the bowl. Ensure that all the vegetables are submerged in the liquid. You can place a small plate on top to help keep everything under the liquid if needed.
- Marinate: Cover the bowl and let the mixture sit at room temperature for at least 2 hours, allowing the flavors to meld together. For a more intense flavor, refrigerate the mixture for a few hours or overnight.
- Serve: Once pickled, drain the excess liquid and serve your tangy pickled mung bean sprouts with your favorite dishes! This pickle can be stored in the refrigerator for up to a week.