Preparation:
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.
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 emission |
