“Miso, Korean spice, dumplings, sauce…, lotus root (!!), Erin you should totally pickle this.” Two weekends ago my friend Jon and his wife took me on an adventure to LiMing’s Global Mart in Durham, NC. A pickle connoisseur himself, walking down aisle by aisle he couldn’t help but make suggestions for weird pickles that I should try. It was tempting, it was over indulgent, and it was a bit expensive, but how often do I go to ethnic stores? … and to think of going to a hispanic market together. 🙂 While I typically stick to local and in-season sourced ingredients for my canned goods, ethnic grocers always offer enticing veggies to experiment with. Lotus root is a vegetable that is similar in texture to crunchy water chestnuts and occasionally served atop salads. I decided to mix in a healthy handful of edamame for both color and additional zing. Another completely new thing that I opted to play with here was fresh lemongrass. Tangy and tart this pickled lemongrass lotus root is sure to be fun. Enjoy!
- Fresh or packaged lotus root
- 1/2 cup fresh or frozen edamame
- 6 one inch pieces of lemongrass
- 2 cups rice vinegar
- 1 cup water
- 1 Tbsp pickling sea salt
- 1 tsp ground white pepper
- Soak lotus root in a bowl of water for 30 minutes prior to pickling.
- In a medium-sized, non ionized pot, combine water, salt, vinegar, white pepper, and half of the lemongrass. Bring to just a boil. Remove lemongrass.
- Drain and rinse lotus root. To each pint jar add edamame, lotus, and remaining fresh lemongrass. Pack mixture into pint jars. Top each jar with vinegar brine leaving a 1/2 inch headspace.
- Wipe rims, apply lids and rings (finger tight) then process jars in a hot water bath for 20 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours.
- Let sit for at least 2 weeks before consuming. Shelf stable for up to 1 year.