Tangy Pickled Mung Bean Sprouts with Carrots and Chives

Tangy Pickled Mung Bean Sprouts with Carrots and Chives are a great option for those who want a crunchy, tangy side dish to go with their meals. Dua Gia is a simple pickle with Vietnamese influences that combines the sweetness of carrots, the mild sharpness of green onions or chives, and the freshness of mung bean sprouts. This adaptable condiment goes well with rice dishes, grilled meats, and even noodle soups. Additionally, since it’s a rapid pickle, you may savour the delectable outcome in a matter of 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

Directions:
Get the pickling liquid ready: Put the water, white vinegar, salt, and sugar in a medium saucepan. To make sure the sugar and salt are completely dissolved, bring the liquid to a boil over medium heat, stirring regularly. After bringing the mixture to a boil, turn off the heat and let it cool to room temperature.
Get the veggies ready: Rinse the mung bean sprouts well under cold water as the pickling liquid cools. Slice the green onions or chives into thin, diagonal slices, then peel and shred the carrot.

Mix Ingredients: Put the mung bean sprouts, shredded carrot, and green onions or chives in a big bowl. Gently toss the veggies to ensure they are equally distributed.
Pickling Procedure: Cover the bowl of mixed veggies with the cooled pickling liquid. Make certain that every veggie is completely immersed in the liquid. If necessary, you may keep everything beneath the liquid by putting a tiny plate on top.
Marinate: To enable the flavours to combine, cover the bowl and let the mixture at room temperature for at least two hours. Refrigerate the mixture for several hours or overnight for a stronger flavour.
Serve: After the mung bean sprouts are pickled, drain the extra liquid and serve them with your preferred foods. You may keep this pickle in the fridge for up to a week.
In summary, this recipe for Tangy Pickled Mung Bean Sprouts with Carrots and Chives is a tasty and easy way to add flair to your meals. Crisp sprouts, sweet carrots, and fresh chives combine to create a cool side dish or condiment that complements grilled meats and noodles alike. You may easily enjoy this colourful, zesty complement to your meals with few ingredients and prep time.