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-
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-
Open in Cookpad AppSteps
- 1
Fill water in a bowl, then add the cherry blossoms. They will float, so immerse them with your hands, then gently rinse.
- 2
Line a plate with a paper towel, arrange the petals on it, then place another paper towel on top to absorb the excess water.
- 3
In a sterilized jar (prepared by boiling), thickly coat the bottom with salt. Add a layer of cherry blossoms; next, layer on enough salt to completely cover the blossoms, then add another layer of blossoms, and repeat.
- 4
This is the plum vinegar. It is a byproduct of umeboshi (pickled plums). This is from my mother, but they also sell it in stores. You can pickle the blossoms without it, but it helps preserve the blossoms and maintain their color.
- 5
After layering the jar with the blossoms and salt, fill with enough plum vinegar to cover the blossoms. Finally, add enough salt to completely cover the blossoms. (The photo shows what the jar looks like after adding the vinegar.) Cover with a lid, then store in a cool, dark place for over a week.
- 6
These were pickled by my mother about 4 years ago.
- 7
Even after 4 years, they are still beautiful.
- 8
They look so gorgeous in these inari sushi with cherry blossoms.
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