Spiced pickled day-lily buds

Yield: 6 servings

Measure Ingredient
2 quarts Day lily buds, freshly boiled and drained
3 cups White vinegar
¾ cup Light brown sugar, packed
½ teaspoon Salt
½ teaspoon Whole allspice
2 \N Two-inch sticks cinnamon, broken up
10 \N 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.

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