date: 2020-07-23T07:34:11.167Z 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: Lelia Adkins ratingvalue: 4.6 reviewcount: 46043 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: 116 calories recipecuisine: American preptime: "PT21M" cooktime: "PT50M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, salt pickled cherry blossom. 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 popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Salt Pickled Cherry Blossom is something which I've loved my whole life. To begin with this recipe, we must first prepare a few components. You can cook salt pickled cherry blossom using 3 ingredients and 9 steps. Here is how you can achieve it. ##### The ingredients needed to make Salt Pickled Cherry Blossom: 1. Take 50 grams Cherry blossoms 1. Take 20 grams + 1 teaspoon Coarse salt 1. 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. 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 it up for this special food salt pickled cherry blossom recipe. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!