lotus root pickles
The vinegar will become thicker as the vegetables soak, so if possible, soak them for at least a day
How to make it
1
Heat A in a pot and add sugar and salt. (High heat)
2
Once [1] is completely mixed, add B
3
Add the lotus root, carrots and asparagus and bring to a boil, then turn off the heat and, once the pot has cooled, chill in the refrigerator for one day
4
Cut the vegetables into bite-sized pieces, arrange on plates, and garnish with one sprig of thyme and a few crushed pink peppercorns per plate
material
-
- Peel the lotus
- 277g
-
- Peel mini carrots
- 104g
-
- Peel off the tough parts of the asparagus
- 4
-
[A]
- vinegar
- 400cc
-
- water
- 200cc
-
- White wine
- 200cc
-
- sugar
- 45g
-
- salt
- 5g
-
[B]
- White peppercorns
- 10 tablets
-
- coriander seeds
- 10 tablets
-
- Laurier
- 2
-
- time
- 4
-
- For pink pepper
- several grains
[PR]
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