Hello everybody, hope you’re having an amazing day today. 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. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salt-Preserved Cherry Blossoms (in Plum Vinegar) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Salt-Preserved Cherry Blossoms (in Plum Vinegar) is something which I’ve loved my whole life.

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

The ingredients needed to make Salt-Preserved Cherry Blossoms (in Plum Vinegar):

1. Take 50-70 grams Yae-zakura (double-petal cherry blossoms)
2. Take 3-5 Tbsp Salt
3. Prepare 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’s going to wrap this up with this special food salt-preserved cherry blossoms (in plum vinegar) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!