I have mentioned taking pickled bean sprouts to work to add to the top of a few dishes. This is such an easy recipe that as soon as I run out of a jar in my fridge, I pick up another package or 2 of bean sprouts and make more. I like that they are slightly sweet, salty and crunchy and are a great addition to many dishes, including curries.

Upgrade Tools Needed

  • Canning jar
    Note: I use old salsa jars that I cleaned and wash up.

Ingredients

  • ​1 bag of Bean Sprout
  • 1 TBSP of sugar
  • 2 TBSP of salt
    Note: as usual I use a sea salt. Just make it a salt you enjoy the taste!
  • Apple Cider Vinegar
    Note: I have used the natural vinegars, but I tend to use this up more quickly, and I don't save the liquid to reuse, so I've taken to using the more inexpensive versions
  • Water
More pictures coming soon...

Directions

  1. Pack as many bean sprouts as you can in the canning jar.
  2. Add the sugar and salt to the jar.
  3. Add enough vinegar to come up 2/3 of the way up the jar.
  4. Fill the rest of the way with water, leaving about 1/2" at the top.
  5. Put the lid on the jar and shake well.
  6. Open the jar and add more bean sprouts if you have room now that they original batch has settled in the liquid.
  7. Add water to top off the jar.
  8. Shake one more time to combine all ingredients.
  9. Flip upside down and place in the fridge.
  10. Wait at least a week before eating.
Customize to your tastes:
  • ​Add other herbs or spices, like red chili flakes, to the container when you shake the first time to impart more flavor to the mixture.

Packaging the Leftovers, and Reheating

  • These hold well in my fridge for a couple months. By turning them upside down, the air is trapped at the top and as long as I have a nice tight seal on the lid so it doesn't leak, it prevents them from spoiling too quickly. I have used them up each time I've made them before they went "past their prime."
​last updated 11/19/2021
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