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Pickled lotus seeds in a jar

Pickled Lotus Seeds

Pickled lotus seeds are a traditional Asian delicacy, commonly enjoyed in China and Japan. While lotus seeds are often prepared in sweet or savory dishes, the pickled version offers a unique and flavorful experience. Pickling not only preserves the lotus seeds but also enhances their naturally mild, nutty flavor. This recipe is a great addition to salads, pickled vegetables, or enjoyed as a standalone appetizer. If you enjoy unique Asian dishes, you must try this recipe!

Prep Time 10 min
Preparation 5 min
Total 15 min
120 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Dried lotus seeds
⭕ 500 ml Water
⭕ 250 ml White vinegar
⭕ 10 g Salt
⭕ 15 g Brown sugar
⭕ 2 cloves Garlic
⭕ 2 Bay leaves
⭕ 1 tsp Black peppercorns
⭕ 1 tsp Mustard seeds
⭕ 1 tbsp Fresh dill

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    Preparation Steps

    1

    Soak the dried lotus seeds in cold water for at least 4 hours, or until softened.

    2

    Place the soaked lotus seeds, thinly sliced garlic cloves, and bay leaves into a sterilized jar.

    3

    In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, and fresh dill to a boil. Let it simmer for a few minutes, then remove from heat and let it cool to room temperature.

    4

    Pour the cooled brine over the lotus seeds, ensuring they are completely submerged.

    5

    Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.

    6

    For the best flavor, let it sit in the refrigerator for at least 48 hours before serving.