Pickled Lotus Root Recipe

Cooking Directions

• STEP 1.Peel and slice the lotus root into thin rounds.
• STEP 2.Boil the lotus root slices in water until tender.
• STEP 3.Prepare the pickling liquid by combining vinegar, sugar, salt, and spices.
• STEP 4.Place the lotus root slices in a jar and pour the pickling liquid over them.
• STEP 5.Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Tips

• Choose fresh and firm lotus root for the best texture.
• Adjust the amount of sugar and vinegar according to your taste preference.
• Allow the pickled lotus root to marinate for longer for a stronger flavor.

Storage and Serving

• Store the pickled lotus root in the refrigerator for up to 2 weeks.
• Serve as a side dish or condiment with rice dishes, salads, or sandwiches.
• Use the pickling liquid as a dressing or marinade for other vegetables or meats.