Spiced Pickled Day-Lily Buds
Yield
8 jarsPrep
30 minCook
25 minReady
1 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
lily buds, dried
NOT dried, fresh, day lillies, boiled and drained |
* |
| 3 | cups |
white vinegar
|
|
| ¾ | cup |
brown sugar
light, packed |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
allspice
whole |
|
| 2 | each |
cinnamon sticks
2 inches each, broken up |
*
|
| 10 | each |
cloves, whole
or 12 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
lily buds, dried
NOT dried, fresh, day lillies, boiled and drained |
* |
| 7.1E+2 | ml |
white vinegar
|
|
| 177 | ml |
brown sugar
light, packed |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
allspice
whole |
|
| 2 | each |
cinnamon sticks
2 inches each, broken up |
*
|
| 1E+1 | each |
cloves, whole
or 12 |
*
|
Directions
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).
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.
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.
