Apr 30, 2013
How to pickle Sakura leaves:
Choose the double blossom cherry trees. Make sure that they are not sprayed with chemicals.
Pick leaves in the Spring when tender but large enough to wrap sweets (about 4-6 inches long). Most of the leaves come out after the blossoms have fallen. Don’t wait until they are too tough.
Wash leaves in cold water and remove stems. Arrange in a single layer and steam for about a minute. (it smells heavenly). Rinse leaves in cold water to cool. Put a layer of kosher salt in the bottom of container (plastic or ceramic). Do not use aluminum. Over the salt put a layer of leaves, then salt, then leaves. End up with salt. Pour hot water over the stack until leaves are submerges. Put plastic wrap over and put a weight on top.
Let pickle for 3-7 days. Remove weight and layer leaves together in plastic wrap Do not wash. Wrap and put in freezer bag and freeze for next year.