Recipe Archives->Preserving->Daylily Buds

Spiced Pickled Day-Lily Buds
Yield: 8 halfpints
 
2 quarts day lily buds, freshly boiled and drained
3 c white vinegar
3/4 c light brown sugar, packed
1/2 ts salt
1/2 ts whole allspice
2 two-inch sticks cinnamon, broken up
10 to 12 whole cloves

Rinse and drain unopened day lily buds; clip off any stem remnants.
Put buds in a saucepan; add water barely to cover.  Bring quickly
to a boil, cover, and simmer 20 minutes.  Drain. (At this point,
the buds can also be served as a simple vegetable dish after adding
salt, pepper, spices, etc. Another thing I do with them is to stuff
them with ricotta cheese and serve them that way.)  Anyway, back
to the canning recipe!

Pack hot buds into 8 sterile half-pint canning jars.

Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves
in a saucepan and bring to a boil; boil 3 minutes.

Pour pickling solution over buds, distributing spices equally.
Seal at once.

Yield: 8 half-pints.  Let these stand for a few weeks before using,
to further develop the spicy flavor.

Note: Don't harvest day lilies within 50 feet of roadways due to
automobile emissions.

Printable version: daylily-buds.txt.