Pickled Sakura Cherry Blossom

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “#桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower.

Ingredients

• 1-2 tsp Clearspring Ume Su Seasoning
• 1 handful Wild harvested cherry blossoms

Method

1. Wash the cherry blossoms in salted water and dry with a tea towel. Make sure the petals are clean and dry before continuing to the next stage. 
2. In a clean jar or a container sprinkle some sea salt and place the cherry blossoms, continue to add the salt so the blossoms are coated with sea salt. Once it’s all in the container, drizzle Clearspring Ume Su - as if you’re seasoning it. 
3. Push down the blossoms so it’s covered with salt & Ume Su. Seal and place in the fridge for 3 days. 
4. Once pickled, take out of the fridge and place on a kitchen paper or tea towel to dry. Once it’s dried on one side, turn it over and place it direct on to the sieve or sushi mat. Let it dry in an airy room 1-2 days.
5. To store - add the dry petals in a container with lots of Sea Salt and keep in the fridge until you need to use it.  

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