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+ servings

Lemon Pickled Lotus Root

Sue Lau
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Prep Time 15 mins
Marination/pickling time 5 d
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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