pickled らっきょ

I tried to search for English name for らっきょ on Wikipedia, but ended up with some strange Latin botanical name.

Recently some might have seen this onion- or garlic-like stuff sold at nearest supermarket. When I visited one, I was tempted to try out.


The original recipe I referred to can be found here.

Ingredients are

- 1kg らっきょ

- several chili

- 150 ml pre-boiled water

- 350 ml vinegar (I used ordinary rice vinegar)

- 250 ml honey (The original recipe says 250 g sugar)

Wash らっきょ thoroughly. Peels will be scratched off during this process. This takes some time.

Then cut off the root and top. This requires another bit of time. Then dip らっきょ in boiled water for 10 seconds.

While doing these, you can sterilize glass jars in boiled water.

When らっきょ and jars are ready, pack all of the ingredients into sterilized jars and let it stand for 10 days or 3 weeks depending on your preference. Shake the jar well couple of times a day for the first couple of days.

If you want to make it more properly, らっきょ can be pickled with salt for a night prior to be washed and pickled in vinegar.

Sour food is precious during deadly hot summers.