Lemon Pickled Lotus Root

Lemon Pickled Lotus Root is an easy way to create an exotic Indian  sour lemon pickle with  lotus using a few ingredients.
Lemon Pickled Lotus Root

Lemon Pickled Lotus Root

By  Sue Lau | Palatable  Pastime

Lemon Pickled Lotus Root is my recipe of the day with the  blogging group Foodie Extravaganza.

We join  up blogs on a monthly basis to post recipes for various food holidays. National  Pickle Month  is on  for July so we  have been pickling  away.

Lemon Pickled Lotus Root

I chose Lemon Pickled Lotus root  to  share, which is a type of Indian  sour pickle to be served as a condiment/pickle  alongside curries and other rich or spicy foods.

Foodie Extravaganza
Foodie Extravaganza: National  Pickle Month

Lemon Pickled Lotus Root

My recipe is  actually a shortcut recipe using both jarred pickled  lotus rootlets and preserved lemons. I  suspect it is  not how things are  usually done,  but let me explain.

Lemon Pickled Lotus Root

Why a Quick Pickle?

Lemon  pickle will  start with  fresh  lemons and it takes 4-5  days from there. Many recipes will have other items added.

In sour pickles  in Indian restaurants my  husband loves finding the lotus rootlets.  And I  haven’t seen those fresh or I would  have tried making the pickle that way. Also, I  was kind of  resigned that I wouldn’t be able  to do  it at all.

I tried buying sour  pickle in  the  jars at markets but  they were awful. Of  course, we like the  pickle made fresh.

Pickled  Lotus Rootlets

And then I  was at the market one day and saw  the  lotus rootlets  in  a jar that were pickled  in  simple brine.  With  the  lemon pickles  in mind, I  immediately  grabbed  those up  and figured  I could continue the  pickle flavors I wanted.

Lotus Rootlets

The  lotus rootlets are incredibly tiny  compared  to  normal sized lotus root slices. To make them  like  the  pieces  I  am  used to in  some sour pickles,  I drained those and sliced them.

Pickled Lotus Rootlets

Preserved  Lemons

Since the lotus rootlets had a head start,  I added preserved lemons to their jar so they would be ready at the same time.

The bonus is  that it made the prep very easy. They are easy to slice as well.

Then mixed with oil  and spices they are left to stew in their juices  in  the fridge for at least a week.  Then the  flavors are fantastic. And the pickle lasts a good long time in the fridge (months).

Lotus rootlets and preserved lemons in brine

The  oil will rise from the settled juices and separate as a vinaigrette salad dressing would. Just shake it up occasionally.

To serve, you can  eat these alongside a curry, drop into soups, tuck into  sandwiches or kheema pav or nibble alongside appetizers such as samosa instead of a chutney.

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Lemon Pickled Lotus Root

Lemon Pickled Lotus Root

Sue Lau
No ratings yet
Prep Time 15 minutes
Marination/pickling time 5 days
Course Condiments, Pantry
Cuisine Asian, Indian
Servings 1 quart


  • 16 ounce jar pickled lotus rootlets
  • 5 preserved lemons
  • 1/2 cup mustard oil
  • 1 teaspoon mustard seeds
  • 6-8 small dried hot red peppers (such as chiltepin, bird, or piri piri)
  • 1-1/4 cups fresh lemon juice
  • 4 teaspoons ground cayenne pepper
  • 4 teaspoons pickling salt
  • 2 teaspoons ground fenugreek
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon asafoetida


  • Rinse and drain lotus rootlets and preserved lemons.
  • Chop lotus into small pieces and quarter the lemons.
  • Place them into a quart canning jar.
  • Heat the mustard seeds and dried peppers into the mustard oil until hot and fragrant.
  • Stir together the remaining ingredients with the lemon juice.
  • Mix with the oil when the oil has cooled down.
  • Pour the mixture over the lotus and lemons in the jar and top with a reusable lid.
  • Shake to mix and refrigerate about one week.


from the kitchen of palatablepastime.com
Keyword lemon pickles
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Lemon Pickled Lotus Root

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4 responses

  1. I don’t think I have ever had lotus root. I love pickles though so I’m sure they are wonderful.

  2. I think I might just have a jar of lotus rootlets in my fridge still. And I always have preserved lemon! This looks like a fantastic way to use them both. Thanks for joining the party.

  3. My first reaction was that I have never seen a lotus root that small! Then I read your post to discover they were rootlets! Very interesting! I’ll have to look for the jarred ones in my Asian market.

  4. I have seen frozen lotus root but never came across rootlets. Would check the markets. I have tasted mixed veggie pickle with lemon and lotus root and they are delicious with stuffed flatbreads. Your pickle is so inviting that I need to check for this and try to make my own. Excellent recipe.

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