Daylilly Buds Spiced And Pickled Recipes

DAYLILLY BUDS, SPICED AND PICKLED

Steps:

• 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.) 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.
• Enjoy!
• Another thing you may do with them is to stuff them with ricotta cheese and serve them that way.
• Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions.