Recipe Cottage


LOCATION: Recipes >> Preserving >> Daylily Buds

Print this Recipe    Daylily Buds

Spiced Pickled Day-Lily Buds
Yield: 8 halfpints

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

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.