lacy pickled lotus root
Just like the previous post on spicy pickled cucumber & wakame, lacy pickled lotus root is a unique summer side dish that offers a refreshing counterpoint to grilled meat, poultry or fish. In addition to its slightly crunchy texture and mildly sweet flavor, this aquatic vegetable graces the table with its circular stenciled patterns, a delight for the eye as well.
- 1 c. rice wine vinegar
- 1 c. water
- 1/4 c. sugar
- 2 t. sea salt
- 3 inch piece of kombu (dried kelp)
Combine the ingredients above in a saucepan and bring to a boil. Immediately remove from heat. Stir to dissolve sugar then cool in an ice bath.
Slice peeled lotus root into 1/8″ disks. Place the slices in a large bowl filled with cold water and soak for 15 minutes to remove the starch, then drain. Place the lotus root slices in a sauce pan and cover with water. Bring to a boil and blanch for one minute. Drain and let cool slightly.
Red and green chiles offer a vibrant visual contrast to the white lotus root.
These are red jalapeño and green serrano chiles.
Layer the lotus root in a jar with chiles and the pickling liquid. Marinate for at least 2 hours.
Try lacy pickled lotus root and spicy pickled cucumber & wakame at your next grilling party. These two “lively, crisp & vinegary” accompaniments provide a fresh harmonious balance to rich grilled meats. Serve this showy vegetable in a clear glass bowl (I like a trifle bowl) for dramatic presentation at the table.
The inspiration for this recipe comes from the superb new cookbook featuring American grilling and Japanese flavors – The Japanese Grill by Ono & Salat.
21 thoughts on “lacy pickled lotus root”
Absolutely gorgeous…. Not that I could ever find it here in the back of beyond, but, if I could…
I doubt I could ever find this, but I am so totally impressed with the beauty of the lotus root.
These just look so pretty too Lori Lynn!
This not only sounds delicious – it’s a feast for the eyes! So beautiful!
I have never tried lotus root but that pickle looks sensational. Great presentation.
I haven’t had pickled lotus root looks beautiful
I see lotus root here in Asian markets all the time…now I know that I can quick-pickle them and add some to my plates, thank you!
This recipe is deceptively simple for how remarkable the final product is! And I must say, the presentation is jaw-droppingly attractive. Bravo!
Very unique for sure, love the color contrast with the green and red chilies!
Lotus root is indeed pretty and you created a nice combination of colors in your jar of pickles.
Lori how wonderful, I love the contrast and the presentation!
The lacy interior of the lotus root is so unique – looks stunning with the vibrant colors of the peppers. I see lotus root at the Japanese market I frequent and you’ve inspired me to try them out with this simple summer recipe!
I love lotus root, but never had is pickled…looks delicious and love the pictures!
Hope you are having a wonderful week 🙂
What a unique and lovely side dish! Lotus root makes for such a lovely presentation as is, but this is fabulous 🙂
I’m always enchanted by the shape of this vegetable
This is so cool! I’m going to have to show this post to my mom, who made soups out of lotus root often when I was a kid. Back then, I told her it reminded me of a pig snout. Love the presentation in the trifle bowl.
Spectacular presentation, LL. I just love lotus root. I’ve made them into fried chips and in a curry. Pickled sounds perfect.