Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pickled cherry blossom. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pickled cherry blossom is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pickled cherry blossom is something which I’ve loved my entire life.
The ratio should be three blossoms to one leaf, with enough vinegar for them to be barely submerged beneath the weight. Above: Let sit for another three days. Drain, then spread leaves and blossoms on a bamboo or straw mat. Where to Buy Salted Pickled Cherry Blossoms.
To begin with this particular recipe, we have to prepare a few components. You can have pickled cherry blossom using 3 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pickled cherry blossom:
- Make ready 2 cups freshly picked cherry blossoms
- Take 2 Tsp Celtic seasalt
- Get 1/4 cup unami plum vinegar
It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread. There's a bit of salt, but it comes in handy when the water rises and during storage. Salt pickled sakura cherry blossoms of highest quality with a beautiful dark pink color.
Instructions to make Pickled cherry blossom:
- Pick up 2 cups of young cherry blossoms right before they reach fully blooming.
- Rinse and dry them on paper towels.
- Sprinkle salt and massage into the flowers. Put a glass weight on top to press down the flowers. Allow the salt to cure them for 3 days in a fridge.
- Squeeze the flowers juice out and use it for seasoning other dishes. Add 1/4 cup unami plum vinegar or more and make sure to submerge all the flowers. Soaked it for another 3 days
- Then drain the vinegar. Lay flat all the flowers on a plate monolayer. Dry them in shade in a good sunny day and pack them with salt in a jar.
- Use it to make sakura rice or seasoning freshwater fis
There's a bit of salt, but it comes in handy when the water rises and during storage. Salt pickled sakura cherry blossoms of highest quality with a beautiful dark pink color. These flowers are ideal for making cookies, sakura cheese, chiffon cake or jelly. The flowers were harvested and processed in Japan and have been cleaned and debris have been removed. Rinse and dry them on paper towels.
So that’s going to wrap this up for this special food pickled cherry blossom recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
