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1
Fill water in a bowl, then add the cherry blossoms.
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2
They will float, so immerse them with your hands, then gently rinse.
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3
Line a plate with a paper towel, arrange the petals on it, then place another paper towel on top to absorb the excess water.
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4
In a sterilized jar (prepared by boiling), thickly coat the bottom with salt.
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5
Add a layer of cherry blossoms; next, layer on enough salt to completely cover the blossoms, then add another layer of blossoms, and repeat.
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6
This is the plum vinegar.
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7
It is a byproduct of umeboshi (pickled plums).
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8
This is from my mother, but they also sell it in stores.
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9
You can pickle the blossoms without it, but it helps preserve the blossoms and maintain their color.
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10
After layering the jar with the blossoms and salt, fill with enough plum vinegar to cover the blossoms.
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11
Finally, add enough salt to completely cover the blossoms.
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12
(The photo shows what the jar looks like after adding the vinegar.)
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13
Cover with a lid, then store in a cool, dark place for over a week.
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14
These were pickled by my mother about 4 years ago.
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15
Even after 4 years, they are still beautiful.
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16
They look so gorgeous in these inari sushi with cherry blossoms.
