*  Exported from  MasterCook  *

                      SPICED PICKLED DAY-LILY BUDS

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.



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