Lotus root pickle renkon no tsukemono

This is an easy pickled dish to go with rice or noodles.  

Serves 4

Lotus root 1

• Japanese rice vinegar 2 Tbsp mixed with 500 ml (16 fl oz / 2 cups) water
• Red chillies to garnish, seeded and sliced

 Pickling liquid

• Japanese rice vinegar 125 ml (4 fl oz / 1/2 cup)
• Water 375 ml (12 fl oz / 1 1/2 cups)
• Sugar 4 Tbsp
• Salt 3/4 tsp

1. Use the back of a knife to peel lotus root. Cut into thin slices. To prevent lotus root from turning brown after cutting, immediately soak in vinegar mixture. Drain before cooking.
2. Combine all the ingredients for the pickling liquid in a small pot and bring to the boil. Add lotus root and lower heat. Simmer for 3–5 minutes.
3. Transfer lotus root and liquid to a bowl to cool. Store in an airtight jar for up to 1 week. Garnish with sliced red chillies to serve.