Now you all know I’m a huge fan of anything pickled. The zesty zing they add to a dish can change a boring meal into something special. In this recipe we are going to make pickled garlic chive and bean shoots. It’s super easy to make and will be ready to eat in just about no time because unlike a traditional style of pickling. This recipe employs the quick pickle method, so no caning is required and as such is meant to eaten rather quickly. However they need to be refrigerated and will last for up to 2 months.
THE SHOPPING LIST
200g Asian Garlic Chives
200g Bean Shoots
1 Cup Sugar
1 Cup White Vinegar
1 Cup Hot Water
1 table spoon Salt
8 Hot Chillies (optional)
NOW LET’S GET OURSELVES INTO A PICKLE YES?
Step 1. Wash both the garlic chives and bean shoots then shake well to dry.
Step 2. Cut the garlic chives into 5 cm lengths.
Step 3. Add the sugar and hot water to a large mixing bowl.
Stir well to all the sugar has dissolved.
Then add salt and stir to dissolve again.
Finally add the vinegar and stir to combine.
Step 4. Add the garlic chives and bean shoots to the bowl. Also add the chillies if using.
Give everything a good mix up, but be gentle as not to break the bean shoots.
Allow everything to rest in the bowl until the bean shoots are soften. About an hour.
Step 5. Transfer the vegetables into a clean pickling jar.
Step 6. Cover the vegetable with the pickling brine ensuring all vegetables are submerged.
Step 7. Close the lid of the jar and place in the refrigerator over night.
There you go peoples Vietnamese pickled garlic chives and bean shoots. How easy was that!!
Vietnamese pickled garlic chives and bean shoots.