Lotus Root Pickle | Lotus Stem Pickle | Pickled Lotus Root | Pickled Lotus Stems
Lotus Root Pickle | Lotus Stem Pickle | Pickled Lotus Root | Pickled Lotus Stems - In Japanese cuisine, marinated in a sweet vinegar-based sauce, Pickled Lotus Root called Su Renkon (酢れんこん) is one of the popular Osechi Ryori (Japanese New Year Food). Here is how you make pickled lotus stems.
Ingredients
- 4 Lotus Roots
- 3 Tablespoons Vinegar
For Seasoning
- 2 Litres Water
- ½ Cup White vinegar Rice vinegar is best
- 10 Cloves Garlic
- 3 Tbsp Sugar (add more if the solution is too tangy)
- ¾ Tsp Salt
- 2 PIece Naga Mirch Dry
Instructions
- Get your ingredients for Lotus Root Pickle ready.
- Peel the lotus roots for lotus root pickle.
- Slice them into 2-3mm discs.
- Soak them in water mixed with 3 tablespoons of vinegar for 5 minutes.
- Finely chop garlic for the pickle.
- Add sugar.
- Add garlic & salt.
- Mix well and put on the flame.
- Add the lotus root slices and spread them out evenly in the liquid.
- Next add, naga chillies & vinegar.
- Boil it for 5-7 minutes.
- Store it in the refrigerator to soak for at least 6 hours so the flavours absorb completely.
- Your Lotus Root Pickle is ready
Notes
- Enjoy the Pickled Lotus Root either chilled or at room temperature. You can keep it in the refrigerator for up to 5–7 days and in the freezer for up to a month.
- Make sure the lotus root slices are covered in the sauce during storage.