Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5244713 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Pickled Lotus Rhizomes

Salads, Pickles, and Other Cold Foods

Pickled Lotus Rhizomes
Ingredients:
2 or 3 lotus rhizomes, peeled and cubed or sliced
3 Tablespoons coarse salt. divided
3 scallions. Cut in half-inch pieces
3 cloves garlic, peeled and thinly sliced
1 Tablespoon fresh ginger, peeled and thinly sliced
5 to 10 chili peppers
2 Tablespoons vinegar or brine from chili peppers
1/4 cup rice vinegar
1/4 cup granulated sugar

Preparation:
1. In a small pot, cover lotus rhizomes with water, add half the salt, and boil for five minutes, then cool to medium.
2. Then add the rest of the ingredients and put everything in a clean canning jar. If needed, add cooled boiled water to top it off until full, then close and refrigerate for two to three days, and shake the jar each day. These contents can be used in up to five days.
3. A second set of lotus pieces can be added, shaken daily, and eaten in some days, as desired or needed.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720