Spread out in a dish and sprinkle salt over them, reserving some salt if there is a second layer of blossoms.
If there are any cherry blossoms that didn't fit into the first layer, spread on top.
Sprinkle the remaining salt on top of the second layer.
Spray with water.
Lay plastic wrap over top, and press out any air.
Place a 100 g weight on top, and place this in the refrigerator for 4 days. A little bit of water will seep out.
Press down with a paper towel to absorb the water.
Add the vinegar.
Cover with plastic wrap, place the weight on top, and place it in the refrigerator for another 3 days. The colour was nice, but they were still a bit too bitter, so I left them in the refrigerator for one more day.
Give them a taste, and if the bitterness is to your liking, then they're ready. If not, keep them in the refrigerator for a little bit longer.
While the cherry blossoms are being pressed, vinegar will seep out. Sprinkle some salt over the flowers, cover with a lid, and store in the refrigerator.
I used them in sakura mochi the day after they were done. Recipe ID: 2580960.
Story Behind this Recipe
I was tempted by the beautiful cherry blossoms and bought 50 g. Here I made salted cherry blossoms for the first time. To prevent the flowers from blooming, I placed them in the fridge right after I bought them, and even though they were in there for days, they came out delicious. Next year I'm planning on making a lot of salted cherry blossoms, and using them in a variety of dishes.