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Lotus Root Pickle | Lotus Stem Pickle | Pickled Lotus Root | Pickled Lotus Stems

Sumit Malhotra
Lotus Stem Pickle or Pickled Lotus Root is a delicious oilless pickle recipe which is made with lotus stems, naga mirch or bhut jolokia, garlic, vinegar, sugar and salt. Try this yummy recipe in pot luck, buffet, kitty party, road trip and add a twist to your daily meals.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Pickle
Cuisine Chinese, Japanese, World
Servings 30
Calories 87 kcal


  • 1 Kg Lotus Stems Washed & Peeled
  • 15 Piece Garlic Cloves
  • 1.5 Cups Sugar
  • 1.5 Cups Vinegar
  • 2 Piece Naga Mirch / Bhut Jolokia
  • 5 Teaspoon Salt
  • 1 Litre Water For Soaking
  • 2 Litre Water For Brine


  • Process to make Lotus Root PickleFirst, get all your ingredients ready as per the suggested measures for lotus root pickle.
  • Second, peel and cut lotus roots in to discs of 2-3 mm each and keep it in water with 4 table spoons of vinegar in it. Note, this prevents the lotus roots from browning due to oxidation.
  • Now, chop garlic and slice naga mirch or bhut jolokia.
  • Once done, put on a two litres of water in a container over gas.
  • Next, add sugar, salt, garlic, Naga chillies and vinegar to it and bring it to a boil.
  • Once water starts boiling add the sliced lotus roots to it and bring it back to boil.
  • Now, simmer it for 5 minutes.
  • Finally, Remove into a jar and keep it overnight.
  • Serve the next day.


  • You can store this lotus root pickle covered in the fridge for up to 5-7 days.
  • Heavier lotus stems are better for the pickled lotus stems.
Keyword Bhae, Kamal Kakdi, Lotus Root, Lotus Root Pickle, Lotus Stem Pickle, Pickled Lotus Root, Pickled Lotus Stem