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Spiced Pickled Day lily Buds

Ingredients
  • 2 quarts 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 two-inch sticks cinnamon, broken up
  • 10 to 12 whole cloves
Instructions

Yield: 8 halfpints. 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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