Pickled cherry blossom. The ratio should be three blossoms to one leaf, with enough vinegar for them to be barely submerged beneath the weight. Above: Let sit for another three days. Drain, then spread leaves and blossoms on a bamboo or straw mat.
You can also buy it through Amazon from the same seller.
If you have access to cherry blossom trees, you can even try pickling the sakura.
When cherry blossoms are in bloom, I want to preserve them as pressed flowers.
You can cook Pickled cherry blossom using 3 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pickled cherry blossom
- You need 2 cups of freshly picked cherry blossoms.
- Prepare 2 Tsp of Celtic seasalt.
- Prepare 1/4 cup of unami plum vinegar.
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. Rinse and dry them on paper towels.
Pickled cherry blossom instructions
- Pick up 2 cups of young cherry blossoms right before they reach fully blooming..
- Rinse and dry them on paper towels..
- Sprinkle salt and massage into the flowers. Put a glass weight on top to press down the flowers. Allow the salt to cure them for 3 days in a fridge..
- Squeeze the flowers juice out and use it for seasoning other dishes. Add 1/4 cup unami plum vinegar or more and make sure to submerge all the flowers. Soaked it for another 3 days.
- Then drain the vinegar. Lay flat all the flowers on a plate monolayer. Dry them in shade in a good sunny day and pack them with salt in a jar..
- Use it to make sakura rice or seasoning freshwater fis.
Sprinkle salt and massage into the flowers. Put a glass weight on top to press down the flowers. Salt pickled sakura cherry blossoms of highest quality with a beautiful dark pink color. These flowers are ideal for making cookies, sakura cheese, chiffon cake or jelly. The flowers were harvested and processed in Japan and have been cleaned and debris have been removed.
