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“This lotus pickle keeps well in the refrigerator until the family devours it.” — Joan Itoh Burk
Lotus Root pickles are popular in a number of Asian cuisines. They’re on sale in Asian markets, and of course you can buy it ready-made. It’s easy to make and delicious. Here’s a simple version adapted from Joan Itoh Burk that most people seem to like.
Lotus Root Pickles are a classic of Japanese cuisine.
This version seems to contain less Sugar and also less Salt than commercially available versions. It goes well as a side dish with Rice, or as an appetizer, and of course goes with drinks.
Lotus Root Pickle
1 or more large Lotus Roots, enough to make 12 ounces when peeled and sliced
5 tablespoons Vinegar
½ teaspoon Salt
1 tablespoon Sugar
Peel the Lotus Root and slice it thinly. Immediately put it in a bowl of water with about a tablespoon of Vinegar to prevent discoloration.
Nest, slice the root in half lengthwise, then into thin slices about a quarter inch thick. Boil these slices in water with a little vinegar until tender, then slice them again as thinly as possible.
Make a sauce with 4 tablespoons of Vinegar, a bit of Salt and a tablespoon of Sugar, mixing it well and coat the thin slices of Lotus with this.
Put in the refrigerator to marinate for at least an hour, even better over nght and then serve.