Salt Pickled Cherry Blossom

• 50 grams Cherry blossoms
• 20 grams + 1 teaspoon Coarse salt
• 1 tbsp Red plum vinegar (or lemon juice)

1. Add water to a bowl, and gently clean the cherry blossoms (bloomed to 60-70%) by pressing down with your hands.
2. Drain the water while pinching the stems and place in a strainer.
3. Place the cherry blossoms on paper towels.
4. Cover with another layer of paper towels and press down to absorb the moisture.
5. Get your coarse salt and pickling container ready.
6. Place the salt in the bottom of the container and then spread out the cherry blossoms.
7. Create layers of salt -> cherry blossoms - salt and finish with the remaining salt.
8. Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling.
9. If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling.
10. 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.
11. It'll rise fairly quickly.
12. Leave it out in room temperature for 3 to 5 days.
13. Drain the moisture, and place the pickled cherry blossoms on top of a paper towel to dry.
14. Use your fingers to gently pinch the moisture out.
15. Once they've half-dried place in a storage container or bottle, add 1 teaspoon of the coarse salt and mix well.
16. Store in the refrigerator.

blossoms, red plum vinegar

Taken from cookpad.com/us/recipes/150441-salt-pickled-cherry-blossom (may not work)