“The Lotus Eater,” embossing, chine colle, oil on Kozo Paper, 41 1/2” x 29 1/2” , 2012

Packard, PD

Pickled Lotus Root

½ Cup Rice Vinegar
3 Tablespoons Water
3 Tablespoons Sugar
2 Teaspoons Salt
1 Lotus Root (300 grams – 10.6 ounces – 1 ½ cups)
3 Red Jalapeno or Green Serrano Chilies split from top to bottom
1 Lemon
Peel the lotus root and cut into very thin slices.
Dip sliced lotus root into water with lemon juice added to stop it
from discoloring. Boil a pan of water and blanch the sliced root for
2-3 minutes. Remove and let drain and cool slightly.
Meanwhile, in a pan boil the vinegar, water, sugar and salt until the
sugar and salt has dissolved.
Put the cooled lotus root and chilies into a glass jar and cover with
the pickling liquid. Seal the jar and put it in the refrigerator where it
will keep for about a week – but the flavor is best by the 3rd day.
This is spicy and is a great treat. Try as an accompaniment with roast
pork or fried sardines, thinly grated carrots, cucumbers and mayonnaise
on a sour dough baguette – yum!
Where to find Lotus Root: The fresh variety can be found in Asian
markets while frozen, ready to cook lotus root can be found in
Indian grocery stores.