Salt Pickled Cherry Blossom

Name: Salt Pickled Cherry Blossom
Cuisine: American
Ingredients: 50 grams Cherry blossoms; 20 grams + 1 teaspoon Coarse salt; 1 tbsp Red plum vinegar (or lemon juice)

cookpad.japan @cookpad_jp

When cherry blossoms are in bloom, I want to preserve them as pressed flowers.
It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.

There's a bit of salt, but it comes in handy when the water rises and during storage. When using these in dishes, you won't need to add salt.
If the cherry blossoms dry out too much, the salt won't stick, so only half-dry.
Keeping the leaves and the stems brings out the cherry blossom aroma. Recipe by Mimato

When cherry blossoms are in bloom, I want to preserve them as pressed flowers.
It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.

cookpad.japan @cookpad_jp

When cherry blossoms are in bloom, I want to preserve them as pressed flowers.
It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.

Saved

Ingredients

50 gramsCherry blossoms
20 grams+ 1 teaspoon Coarse salt
1 tbspRed plum vinegar (or lemon juice)

Saved

Steps

1

Add water to a bowl, and gently clean the cherry blossoms (bloomed to 60-70%) by pressing down with your hands. Drain the water while pinching the stems and place in a strainer.
2

Place the cherry blossoms on paper towels. Cover with another layer of paper towels and press down to absorb the moisture.
3

Get your coarse salt and pickling container ready.
4

Place the salt in the bottom of the container and then spread out the cherry blossoms. Create layers of salt -> cherry blossoms - salt and finish with the remaining salt.
5

Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling.
6

If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling.
7

If you place a canned good on top as a weight and lightly press down on it 2 or 3 times the water will rise. It'll rise fairly quickly. Leave it out in room temperature for 3 to 5 days.
8

Drain the moisture, and place the pickled cherry blossoms on top of a paper towel to dry. Use your fingers to gently pinch the moisture out.
9

Once they've half-dried place in a storage container or bottle, add 1 teaspoon of the coarse salt and mix well. Store in the refrigerator.