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Spicy pickled lotus seeds in a jar

Spicy Pickled Lotus Seeds

Spicy pickled lotus seeds are a traditional Asian delicacy, primarily enjoyed in China and Japan. The addition of chili and various spices enhances this dish, making it an excellent accompaniment to seafood, sushi, or salads. During pickling, the lotus seeds retain their soft yet resilient texture, while the vinegar and spices impart deeper, more complex flavors. If you appreciate spicy and flavorful pickles, you definitely need to try this recipe!

Prep Time 10 min
Preparation 5 min
Total 15 min
130 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
⭕ 2 Dried Chili Peppers
⭕ 1 tsp Cumin Seeds
⭕ 1 tsp Coriander Seeds

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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 in a sterilized jar. Add the thinly sliced garlic cloves, bay leaves, and finely chopped dried chili peppers.

    3

    In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, cumin seeds, coriander seeds, and fresh dill to a boil. Let it simmer for a few minutes, then remove from the heat and allow to 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 rest in the refrigerator for at least 48 hours before serving to allow the flavors to fully develop.