date: 2020-08-14T11:21:49.257Z image: https://img-global.cpcdn.com/recipes/5492701966368768/751x532cq70/salt-pickled-cherry-blossom-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5492701966368768/751x532cq70/salt-pickled-cherry-blossom-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5492701966368768/751x532cq70/salt-pickled-cherry-blossom-recipe-main-photo.jpg author: Lilly Cox ratingvalue: 4 reviewcount: 17164 recipeingredient: - "50 grams Cherry blossoms" - "20 grams 1 teaspoon Coarse salt" - "1 tbsp Red plum vinegar or lemon juice" recipeinstructions: - "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." - "Place the cherry blossoms on paper towels. Cover with another layer of paper towels and press down to absorb the moisture." - "Get your coarse salt and pickling container ready." - "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." - "Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling." - "If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling." - "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." - "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." - "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." categories: - Recipe tags: - salt - pickled - cherry katakunci: salt pickled cherry nutrition: 100 calories recipecuisine: American preptime: "PT18M" cooktime: "PT34M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, salt pickled cherry blossom. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious. Salt Pickled Cherry Blossom is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Salt Pickled Cherry Blossom is something which I have loved my entire life. They're nice and they look fantastic. To get started with this recipe, we have to first prepare a few components. You can cook salt pickled cherry blossom using 3 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Salt Pickled Cherry Blossom: 1. Take 50 grams Cherry blossoms 1. Make ready 20 grams + 1 teaspoon Coarse salt 1. Take 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. 1. Place the cherry blossoms on paper towels. Cover with another layer of paper towels and press down to absorb the moisture. 1. Get your coarse salt and pickling container ready. 1. 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. 1. Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling. 1. If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling. 1. 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. 1. 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. 1. 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's going to wrap this up for this special food salt pickled cherry blossom recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!