Recipe Intro From feedfeed
Peel & slice lotus root into 1/4 in thick, using a mandolin. Blanch the lotus root strips in boiling water for a minute, then rinse and arrange in two mason jars with chili peppers and garlic.
To make the pickling liquid, add the rice vinegar, Chinese Celery Som Vinegar, water, and salt to a pot and bring to boil.
Shut off the heat, and whisk in the sugar. Then, fill the lotus-lined mason jars with the pickling liquid.
Cover and chill. Can be ready as soon as the next day and should keep for up to a month in the liquid.