Daylilly Buds, Spiced And Pickled
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 2 quarts daylily flower buds, fresh boiled and drained
- 3 cups vinegar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon whole allspice
- 2 cinnamon sticks, broken up (two-inch)
- 10 -12 whole cloves
Recipe
- 1 rinse and drain unopened day lily buds; clip off any stem remnants.
- 2 put buds in a saucepan; add water barely to cover.
- 3 bring quickly to a boil, cover, and simmer 20 minutes.
- 4 drain.
- 5 (at this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc.) pack hot buds into 8 sterile half-pint canning jars.
- 6 combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes.
- 7 pour pickling solution over buds, distributing spices equally.
- 8 seal at once.
- 9 yield: 8 half-pints.
- 10 let these stand for a few weeks before using, to further develop the spicy flavor.
- 11 enjoy!
- 12 another thing you may do with them is to stuff them with ricotta cheese and serve them that way.
- 13 note: don't harvest day lilies within 50 feet of roadways due to automobile emissions.
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