How to Make Pickled Lotus Root: A Refreshing and Crunchy Delight

Pickled lotus root, or renkon no pickles as they say in Japan, is a delightful combination of crunchy textures and tangy flavors. This unique pickle is a staple in Japanese cuisine, often served as a palate cleanser, a side dish with rice, or a vibrant addition to salads and bento boxes.

The mild, slightly sweet flavor of lotus root takes on the bright, acidic notes of the pickling brine beautifully, creating a truly addictive crunch you won’t be able to resist! In this guide, we’ll walk you through the simple steps to make your own pickled lotus root at home.

Gathering Your Ingredients for Pickled Lotus Root

You’ll be surprised at how few ingredients you actually need for this recipe. It’s all about letting the natural flavors shine through!

• 250g lotus root (about 2 small roots)
• 1/2 cup rice vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon red pepper flakes (optional, for a touch of heat)

Optional additions:

• 1 small piece of kombu (kelp) for added umami
• 1 small dried chili pepper for extra spice

Tips for sourcing ingredients:

• Find fresh lotus root at Asian grocery stores or well-stocked supermarkets. Choose roots that are firm, heavy for their size, and free from blemishes.
• Rice vinegar is milder than other vinegars and provides the perfect level of tanginess. If unavailable, you can substitute with apple cider vinegar for a slightly sweeter flavor.

Pickled Lotus Root Ingredients

Tools of the Trade

Making pickled lotus root doesn’t require any special equipment. Here’s what you’ll need:

• Cutting board: For safely prepping your lotus root.
• Chef’s knife: To thinly slice the lotus root.
• Medium saucepan: For creating the pickling brine.
• Heat-resistant jar: A glass jar with a tight-fitting lid works best for storing your pickles.

Step-by-Step Guide to Pickled Lotus Root

Now, let’s dive into the fun part – making the pickled lotus root!

1. Prepare the lotus root: Wash the lotus root thoroughly under cold water, scrubbing away any dirt. Peel the skin and slice the lotus root into thin rounds, about 1/4 inch thick. Soak the sliced lotus root in a bowl of cold water with a tablespoon of vinegar for about 15 minutes. This helps prevent discoloration and keeps the lotus root nice and crunchy.
2. Create the pickling brine: Combine the rice vinegar, water, sugar, salt, and red pepper flakes (if using) in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly until the sugar and salt dissolve completely. Once boiling, remove the pan from the heat and allow the brine to cool to room temperature.
3. Pack the jar: Drain the lotus root slices and pat them dry with a clean kitchen towel. Pack the lotus root slices tightly into your sterilized jar, leaving about an inch of space at the top.
4. Pour in the brine: Carefully pour the cooled pickling brine over the lotus root slices, ensuring they are completely submerged. Seal the jar tightly with the lid.

Pouring Brine over Lotus Root

Tips for Perfectly Pickled Lotus Root

• For extra crunch: Add a small piece of kombu (kelp) to the pickling brine during the cooking process. Kombu contains natural enzymes that help maintain the lotus root’s crisp texture.
• Adjust the flavor: Feel free to adjust the sugar and salt levels to your liking. If you prefer a sweeter pickle, add a bit more sugar. For a more savory flavor, decrease the sugar and increase the salt.
• Be patient: Allow the pickled lotus root to sit in the refrigerator for at least 24 hours before enjoying. This allows the flavors to fully develop and the lotus root to absorb the tangy brine.

Serving and Enjoying Your Crunchy Creation

Pickled lotus root is incredibly versatile and can be enjoyed in countless ways!

• As a palate cleanser: Serve alongside heavier dishes like ramen or tempura to refresh your palate between bites.
• With rice: Add a spoonful of pickled lotus root to your rice bowl for a tangy crunch.
• In salads: Dice the pickled lotus root and toss it into salads for a vibrant pop of color and flavor.
• On sandwiches and burgers: Add a layer of pickled lotus root to your favorite sandwich or burger for a unique and delicious crunch.

Pickled lotus root will last for up to 2 weeks in the refrigerator when stored properly in an airtight container.

Serving Pickled Lotus Root

So, why not give this unique pickle a try? It’s easier than you think to make delicious pickled lotus root at home! We’d love to hear about your pickling adventures! Share your experience with us in the comments below. Happy pickling!