No Parboiling! Crunchy Pickled Lotus Root

Name: No Parboiling! Crunchy Pickled Lotus Root
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 section Lotus root; 100 ml Water; 100 ml Mild rice vinegar; 3 tbsp Sugar

cookpad.japan @cookpad_jp

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.

Parboil for 3 minutes to retain the crunchy texture.
Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.
As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.

cookpad.japan @cookpad_jp

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.

Saved

Ingredients

1 serving

1/2section Lotus root
100 mlWater
100 mlMild rice vinegar
3 tbspSugar

Saved

Steps

1

Peel the lotus root with a peeler, then cut into 4 mm slices.
2

Remove the bitterness by soaking the lotus root in a generous amount of water with 1 tablespoon of vinegar (both water and vinegar not listed in the ingredients). (Soak for about 5 minutes.)
3

Drain the lotus root and combine it in a pot with the water, vinegar, and sugar. Turn on the heat, cover with both a drop lid and regular lid, and simmer for 3 minutes.
4

Let it cool in the pot, then it's ready to serve.