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.