Daylilly Buds Spiced And Pickled Recipes

DAYLILLY BUDS, SPICED AND PICKLED

Daylilly Buds, Spiced and Pickled image

Make and share this Daylilly Buds, Spiced and Pickled recipe from Food.com.

Provided by Sharon123

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 quarts daylily flower buds, fresh boiled and drained
3 cups white vinegar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon whole allspice
2 cinnamon sticks, broken up (two-inch)
10 -12 whole cloves

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.

SPICY PICKLED CAULIFLOWER

Spicy Pickled Cauliflower image

This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.

Provided by lutzflcat

Time P2DT45m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups water
1 cup seasoned rice vinegar (such as Nakano®)
¼ cup white sugar
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 (2 pound) cauliflower, cut into florets
1 ½ teaspoons kosher salt
9 small Thai chile peppers, tops trimmed
6 cloves garlic, peeled
2 teaspoons whole black peppercorns

Steps:

Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g

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