Salt-Preserved Cherry Blossoms (in Plum Vinegar)
Salt-Preserved Cherry Blossoms (in Plum Vinegar)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salt-preserved cherry blossoms (in plum vinegar). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Salt-Preserved Cherry Blossoms (in Plum Vinegar) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Salt-Preserved Cherry Blossoms (in Plum Vinegar) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have salt-preserved cherry blossoms (in plum vinegar) using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Preserved Cherry Blossoms (in Plum Vinegar):
  1. Prepare 50-70 grams Yae-zakura (double-petal cherry blossoms)
  2. Take 3-5 Tbsp Salt
  3. Take Plum vinegar, enough to cover the cherry blossoms
Instructions to make Salt-Preserved Cherry Blossoms (in Plum Vinegar):
  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.

So that is going to wrap it up with this exceptional food salt-preserved cherry blossoms (in plum vinegar) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!