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 root and boil for 2 minutes
- 277g
-
- Peel the mini carrots and boil them for 1 minute
- 104g
-
- Peel the tough part of the asparagus with a peeler and boil for 30 seconds
- 4 pieces
-
[A]
- vinegar
- 400cc
-
- water
- 200cc
-
- White wine
- 200cc
-
- sugar
- 45g
-
- salt
- 5g
-
[B]
- White peppercorns
- 10 grains
-
- coriander seeds
- 10 grains
-
- Bay leaf
- 2 sheets
-
- time
- 4 pieces
-
- Pink pepper for finishing
- several grains
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the chill of November sets in, shabu-shabu is a classic treat that warms both body and soul.
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
