Lotus Root Pickle ...

Pickles - don't we all love them!

Sometimes, after a particularly stressful day at work or feeling particularly grey, I do not feel like eating and have no appetite at all - I just dive into my fridge with my hoard of home-made pickles.

With my bowl of porridge or rice, the sweet/sour/spicy (preferably all at the same time!) pickles just stimulates my taste buds and makes life that bit more interesting and colourful!! Maybe that is a bit of exaggeration but it does feel that way :-)

One of my favourite pickle is pickled lotus root. What is it with me and lotus root :-)

This pickle is very easy to make - best to make it in small batches and keep in the fridge. It is good for a week or so.

Seasoning :
1. 3 Tbsp vinegar
2. 3 Tbsp sugar

Mix well

Ingredients :
3. 300 g lotus root (young)
4. One large red chilli

Clean and peel lotus root. Slice into thin slices. De-seed chilli and chop into small pieces.

Method :

Boil small pot of water. Blanch the lotus root slices, remove and drain.

Add in the seasoning and refrigerate for 30 minutes.

Serve immediately or store in airtight glass jar. Should be good for a week or so.


By the way, you can add in a tablespoon of wine. It is good for immediate serving but if you intend to keep it - leave out the wine. It tastes weird the next day :-P

Yummy :-)