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
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.