Pickled Lotus Root

Wash the lotus root thoroughly, peel, and slice thinly.

Add a little vinegar to boiling water, blanch the lotus root for 1 minute, then rinse in cold water.

In a pot, combine vinegar, sugar, salt, and water to make the pickling sauce. Bring to a boil.

Place the blanched lotus root in a container and pour the hot pickling sauce over it.

Let it cool completely, cover with a lid, and refrigerate for at least 2 hours.