Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic

Combine the bean sprouts and scallions in a large bowl.

In a saucepan, combine salt, vinegar, garlic and sugar. Add 4 cups water and stir to combine. Place over high heat and bring just to a boil. Remove from heat and let cool until warm to the touch. Add chile sauce and stir. Pour over bean sprout mixture. Let stand 1 hour, or refrigerate for several hours.

Drain before serving.

Yields about 2 cups.