Here's the jar, just set for cooling.
What went into that: one package of lotus root from H-Mart. I've never seen lotus root sold this way. In the long ago past, I bought the raw lotus root, oblong roots covered in a pale brown skin the color and texture pretty much of jicama. What H-mart had, and there wasn't a raw/fresh option, was this in the package which, for us grateful English-only speakers, had the additional word 'poached' on it. Typically, that's a step we'd have to do, cook it first, but they've done it for you. So presuming I could go straight to pickling, for a one quart jar I boiled together:
1 cup white wine vinegar
1 cup water
1/3 cup sugar
2 rounded teaspoons kosher salt
I rinsed and sliced the lotus root and stuffed it into a clean jar. The two roots in the package EXACTLY filled it, there was none leftover. And exact, so too, was my guess on the liquid needed--I had about two tablespoons leftover. For seasoning I dissolved a half teaspoon of dried ginger in the brine because I don't have any fresh and stuffed a few chilis and a fresh bay leaf into the jar. Everything's better with fresh bay leaf.
Will report back on the results in a few days.