CRUNCHY PICKLED BEAN SPROUT SALAD

Crunchy Pickled Bean Sprout Salad image

Yield makes 4 to 5 cups, to serve 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 7

2/3 cup sugar
1 1/2 teaspoons salt
1 cup distilled white vinegar
1 cup water
1 pound bean sprouts
1 carrot, peeled and cut into matchsticks
5 small or 4 medium scallions, green part only, cut into 1 1/2-inch lengths

Steps:

To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved. Remove from the heat and set aside to cool completely.
Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl. Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine. Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, there won't be enough brine to cover the vegetables, but they will eventually shrink in volume. When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch. Taste to make sure they have sat long enough.
Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate. Serve them within 2 hours to enjoy them at their peak.