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