lacy pickled lotus root

pickled lotus root

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.

lotus root

Pickling Liquid

  • 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.

mandoline, slice lotus root

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.

sliced peppers

Red and green chiles offer a vibrant visual contrast to the white lotus root.
These are red jalapeño and green serrano chiles.

pickled lotus root

Layer the lotus root  in a jar with chiles and the pickling liquid. Marinate for at least 2 hours.

pickled lotus root
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”

  1. 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!

  2. 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!

  3. 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.

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