Salt Pickled Cherry Blossom
Salt Pickled Cherry Blossom

Hello everybody, welcome to my recipe page.it’s Dennis Walton. Today, I’m gonna show you how to make a distinctive dish, salt pickled cherry blossom. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Salt Pickled Cherry Blossom is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Salt Pickled Cherry Blossom is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have salt pickled cherry blossom using 3 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Salt Pickled Cherry Blossom:
  1. Take 50 grams Cherry blossoms
  2. Prepare 20 grams + 1 teaspoon Coarse salt
  3. Make ready 1 tbsp Red plum vinegar (or lemon juice)
Instructions to make Salt Pickled Cherry Blossom:
  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.

So that is going to wrap this up for this exceptional food salt pickled cherry blossom recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!