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Pickled Lotus Rhizomes

Salads, Pickles, and Other Cold Foods

Pickled Lotus Rhizomes
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

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.

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