Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pickled cherry blossom. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pickled cherry blossom is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Pickled cherry blossom is something which I’ve loved my entire life.
Cherry blossoms are pickled after harvesting to preserve them so they can be used outside of the Sakura season, which is rather short and unpredictable. Edible cherry blossoms are pickled and dried in salt. They are used in Japan for tea during celebrations such as weddings Salt Pickled Cherry Blossom.
To get started with this recipe, we must prepare a few components. You can cook pickled cherry blossom using 3 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pickled cherry blossom:
- Take 2 cups freshly picked cherry blossoms
- Make ready 2 Tsp Celtic seasalt
- Take 1/4 cup unami plum vinegar
The flowers have been cleaned and debris have been removed. A cherry blossom is a flower of many trees of genus Prunus. The most well-known species is the Japanese cherry, Prunus serrulata, which is commonly called sakura (桜 or 櫻; さくら). Peak cherry blossom season is short, and celebrating it with friends and family is a traditional way to usher in spring and reflect on the fleeting nature of life.
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
Cherry blossoms are the most recognized and loved flower in Japan. Okazuke are made of the flower of Yae-cherry, salt, vinegar from the traditional plum pickling. They harvest the cherry blossoms at peak bloom, pickle them in plum vinegar and salt, then dry them. Once pickled and dried, the blossoms can be used to make tea. Preserved Cherry Blossoms: Flowering tress are a brief, showy start of springtime; a stirring of the natural world After you've harvested some cherry blossoms and a handful of leaves, rinse them off.
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