Osechi Flower Vinegar-Pickled Lotus Root

• 2 pieces, each one about 200 grams Lotus root
• 2 tbsp Vinegar for soaking
• 400 ml Water for soaking
• 180 ml Sushi vinegar
• 3 tbsp Sugar
• 220 ml Water
• 1 Takanotsume
• 1 same amount as the water Pomegranate vinegar

1. Examine the lotus root checking if it meets this criteria.
2. Number 1: Use one that is round and doesn't have any indents.
3. Number 2: make sure the holes are evenly distributed!
4. You can easily peel using a vegetable peeler.
5. Wash the lotus root before peeling, and slice .
6. Place the slices into vinegar water.
7. This picture is the amount of vinegar water remaining after cutting, soaking, and draining.
8. Please use it as a guide.
9. My family uses 7~8 mm slices.
10. Using slices that are a bit thicker makes it easier to carve into flowers.
11. Cut out a triangle between the holes.
12. Like this.
13. Use the outer edge of the knife to round it out.
14. It is easy to stick a finger into the hole and adjust from there.
15. Boil 1 liter of water, add in 1 tablespoon vinegar, and bring to a boil, add in the lotus root and boil for about 2 minutes, and then drain in a sieve to cool.
16. Place into the vinegar after it has cooled, add in the red peppers, and you will be able to use this for half a day as-is.
17. If you make it on the 31st, then it will be okay New Years morning.
18. Pickle in the pomegranate vinegar to turn them a pretty pink color .
19. It's finished.

lotus root, vinegar, water, vinegar, sugar, water, takanotsume, same amount

Taken from cookpad.com/us/recipes/172219-osechi-flower-vinegar-pickled-lotus-root (may not work)