MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spiced Pickled Day-Lily Buds
Categories:
Yield: 6 servings
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 2" 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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