Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt 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.
