Barbara Tropp's lemon-pickled lotus root from Roots: The Definitive Compendium with More Than 225 Recipes (page 183) by Diane Morgan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 16, 2015

    These pickles are lovely to look at - and delicious. I made two pint jars and added some very thinly sliced beets for some color. They'd make a wonderful host/ess gift (I gave them to my boss for her birthday, which also happens to fall on Valentine's Day). Next time I'd fill 1/3 of the jar or so, then pour some of the pickling liquid, then another third of the lotus root, etc so that the ginger, lemon zest and beet would be more evenly distributed throughout the jars.

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