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Vietnamese pickled lotus root recipe for six

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This light Vietnamese-style pickle serves six as a side for grilled meats or rice dishes. Look for sliced fresh or frozen lotus root at Asian markets.

Ingredients

  • Lotus root

    12 ounces

  • Carrot

    1 large

  • Rice vinegar

    3/4 cup

  • Water

    3/4 cup

  • Granulated sugar

    1/3 cup

  • Kosher salt

    1 teaspoon

  • Garlic cloves

    2

  • Fresh red chile

    1

How to make it

  1. Peel and thinly slice lotus root; cut carrot into matchsticks. 2. Blanch lotus root for 2 minutes, then cool in ice water and drain. 3. Place lotus root, carrot, garlic, and chile in a jar. 4. Heat vinegar, water, sugar, and salt until dissolved; pour over vegetables. 5. Cool and refrigerate for at least 2 hours before serving.

FAQ

Who is "Vietnamese pickled lotus root recipe for six" for?

This light Vietnamese-style pickle serves six as a side for grilled meats or rice dishes. Look for sliced fresh or frozen lotus root at Asian markets.

What do I need to buy for "Vietnamese pickled lotus root recipe for six"?

This list has 8 items, including Lotus root, Carrot, Rice vinegar, and Water. Cross off what you already own, then buy the rest.

Do I need every item on "Vietnamese pickled lotus root recipe for six"?

No. Use it as a starting checklist for Vietnamese pickled lotus root recipe for six. Cross off what you already have—often that includes Lotus root—and add anything your situation still needs.

Does "Vietnamese pickled lotus root recipe for six" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Peel and thinly slice lotus root; cut carrot into matchsticks. 2. Blanch lotus root for 2 minutes, then cool in ice water and drain. 3. Place lotus root, carrot, garlic, and chile in a jar. 4. Heat vinegar, water, sugar, and salt until dissolved; p…

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Vietnamese pickled lotus root recipe for six · Valedo