Pickled Bean Sprout Salad

Directions

1. 1
   Rinse the bean sprouts well in cold water, drain, and place in a large bowl.
2. 2
   Add the scallions and set aside.
3. 3
   Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar.
4. 4
   Remove from the heat and let cool to room temperature.
5. 5
   Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables.
6. 6
   Let stand at room temperature for 1 to 2 hours.
7. 7
   Drain the bean sprouts and serve mounded on several plates.