Daylilly Buds Spiced And Pickled Recipes

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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

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

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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