Salt Pickled Cherry Blossom
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
Salt Pickled Cherry Blossom
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
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Salt-Cured Cherry Blossoms Salt-Cured Cherry Blossoms
I thought that if the salt-cured cherry blossoms used as decoration were fluffier, that they'd look cuter, especially on western styles sweets. This recipe came to me when I was making cherry blossom salt, cherry blossom sugar and cherry blossom powder. I really recommend this on cherry blossom flavored sweets!The reason for soaking them for a long time to de-salt them is so that they won't taste salty. Drain the blossoms verrry gently, or they won't open up nicely. Just pat them dry gently with paper towels. Recipe by Minori105
-
Pickled cherry blossom Pickled cherry blossom
Sakura is so beautiful in spring that this is my way to honor these awesome treasure. Using a traditional Japanese way of preserving sakura.
-
Salt-Preserved Cherry Blossoms (in Plum Vinegar) Salt-Preserved Cherry Blossoms (in Plum Vinegar)
This year, for the first time, I created dishes using pickled cherry blossoms. Since I wanted to make my own, I had my mother teach me.Use cherry blossoms that have blossomed 50 to 70 percent. If they are fully blossomed, the petals will come off. The ingredient amounts are approximate. Start with a layer of salt, alternate with the petals, and finish with the salt in the end. Once the cherry blossoms are salt-packed in the jar, fill it with enough plum vinegar to cover. For 1 jam jar. Recipe by Kazapi- -
Salted Cherry Blossoms Salted Cherry Blossoms
I was tempted by the beautiful cherry blossoms and bought 50 g. Here I made salted cherry blossoms for the first time. To prevent the flowers from blooming, I placed them in the fridge right after I bought them, and even though they were in there for days, they came out delicious. Next year I'm planning on making a lot of salted cherry blossoms, and using them in a variety of dishes. Recipe by Masako Bishoku -
Salt-Preserved Sakura Blossoms Salt-Preserved Sakura Blossoms
These taste and look completely different from the lightly preserved sakura blossoms that are sold in stores, so definitely try it out. It'll depend on the amount of flower blossoms you decide to preserve, but I found that I wasn't able to extract enough moisture at times, so I adjusted the amount of salt to 40% of the sakura.If it's warm, your sakura flowers will continue to open up while they're being preserved. Try to handle your blossoms as gently as possible, so they don't break apart. Even if the weight you use seems a bit too light, don't worry too much. It's important to stay patient until the salt dissolves and enough moisture starts to seep out of the petals. If the weight is too heavy, it'll crush your flowers. Both flowers that have opened up too much and buds that are still too hard will lessen the flavor and fragrance of your preserves. Recipe by commeline -
Sweet and Sour Pickled Sakura and Turnip for Cherry Blossom Viewing Bento Sweet and Sour Pickled Sakura and Turnip for Cherry Blossom Viewing Bento
I saw these pickles with cherry blossoms at a grocery store, so I wanted to try to making some at home.Be careful not to injure your fingers when you use the vegetable slicer to slice the turnip. Choose a flavorful vinegar that is not too tangy. Recipe by Asamato -
Cherry Blossom Sticky Rice Cherry Blossom Sticky Rice
Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.This is a seasonal steamed sticky rice.If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.See.When wrapping the cherry leaves around the rice balls, put the veiny side inside.The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land -
Cherry Blossom Sweet Bean Paste Cherry Blossom Sweet Bean Paste
All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi -
Cherry Blossom & Strawberry Hanami Jello Cherry Blossom & Strawberry Hanami Jello
I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them.Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello.Add the jello layer once the strawberry pudding layer has set fully.The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253 -
Pickled Sakura and Japanese Turnips Pickled Sakura and Japanese Turnips
Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them.Now I make a basic sakura pickle every year that I learned from my mother.For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning. Recipe by Macchinaa -
Sweet pickled vegetables Japanese style Sweet pickled vegetables Japanese style
Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.
-
Pink Blossom Fresh Fruit Soup Pink Blossom Fresh Fruit Soup
I had so many fruits after our Chinese New Year celebration. I think making this kind of dessert is really suitable for friends or family gathering, so why not give it a try?? 😁😁😁Note: the kinds of fruits that you want to use is up to you, you could even add some avocados, or watermelon if you like. So enjoy! 😁
More Recipes
- Sun Dried Shiitake Mushrooms with Butter and Soy Sauce
- Herb Roasted Potatoes with Honey Mustard
- Macrobiotic Simmered Sweet Onion and Sweet Potato
- Macrobiotic Crispy Sake Lees Snack Sticks
- Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)
- Cabbage and Carrot Coleslaw
- Easy and Cute Character Bento: Nori Totoro
- Stewed New Potato, Sweet Onion, and Spring Cabbage
- Mama Leehey's Chilli
- Egg-Free Matcha Cookies
Comments