The invention relates to a method for preparing pickled crisp lotus root. The method comprises the following steps of: cleaning the crisp lotus root; removing a head and a tail of the crisp lotus root; putting the crisp lotus root into an environment at the temperature of between 1 and 8 DEG C; cutting the crisp lotus root into segments; mixing the crisp lotus root sterilized by microwave and sterilized pickling fluid, and filling the mixture into a vessel, wherein the pickling fluid is mixed fluid of salt, ginger, cane sugar, edible vinegar, pepper, calcium chloride and water; and inoculating strains which are purebred lactobacillus acidophilus with the number of AB960310; covering the vessel; performing water seal on the vessel; putting the vessel into a environment at the temperature of between 10 and 40 DEG C for fermentation for 3 to 15 days so as to obtain the pickled crisp lotus root. The method applies microwave cold sterilization technology, overcomes the defect that the crisp lotus root becomes soft by using the conventional thermal sterilization technology, maintains unique crispness and color of the crisp lotus root to the utmost extent, and greatly prolongs the preservation period of the pickled crisp lotus root. The purebred lactobacillus acidophilus is advantageous to crispness maintenance and flavor control of the pickled crisp lotus root, and contributes to factory manufacture and quality control. The pickled crisp lotus root has the advantage of unique flavor of the crisp lotus root, good mouthfeel, good color, good crispness, instant eating as soon as the vessel is opened in the preserving period, no additional processing and eating convenience.