Pickled Bean Sprouts

1 lb bean sprouts

2 carrots, shredded

1 bunch of chives, cut into 2-3 inch segments

1 red onion, sliced thin

3 parts water

1 part distilled white vinegar

salt

sugar

In a container with a lid combine the ingredients, filling with enough water and vinegar to cover. Season with salt and sugar to cut down on the acidity. Close container and set in the refrigerator. The pickled vegetables should be ready after 1 day and lasts for about 1 week.