How to make citron lotus root pickles with pretty scent and colo
I bought small and cute lotus roots, trimmed them, boiled lotus root soy sauce, and made citron-flavored lotus root pickles that I ate at a restaurant in Jeju Island before. It's similar to how to make pickles, but they just added citron syrup. I only added citron syrup, but it has a citron scent and a light yellow color, making it a luxurious and special pickle.
2 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • lotus root
    2ea
  • citron syrup
    2spoon
  • Water
    2cup
  • Vinegar
    1/2cup
  • Sugar
    1/2cup
  • Salt
    1spoon
  • Pickling Spice
    1/3spoon
  • Whole pepper
    4-5piece
  • bay leaf
    2piece
  • Water
    1L
  • Salt
    1spoon
Cooking Steps
STEP 1/10
Soak the soil-covered lotus root in water for 20-30 minutes, wash it when the soil swells and falls off well, and gently scratch off the skin with a knife. I only made two of these pickles.
STEP 2/10
Cut it to the thickness you want. I like thin lotus roots, so I cut them into 1 to 2 mm thick pieces.
STEP 3/10
Soak lotus root in water for about 10 minutes.
STEP 4/10
Blanch a spoonful of salt in boiling water and lotus root for about a minute.
STEP 5/10
Rinse in cold water and drain through a sieve.
STEP 6/10
Put the pickle sauce ingredients in a pot and boil for about 5 minutes.
STEP 7/10
When it boils, add citron syrup to the sauce and turn it off when it boils.
STEP 8/10
Put lotus root in a sterilized glass bottle and pour the boiling sauce right away.
STEP 9/10
Cover and leave at room temperature for a day and refrigerate.
STEP 10/10
I cut the citron syrup into small pieces when setting it up, and it looks like a small flower and it's so pretty.
- To preserve the citron scent, add citron syrup at the end and boil it once and finish. - I use lotus root after blanching it once.
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