Spiced Pickled Day-lily Buds Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Day lily buds, freshly boiled and drained
3 cup: White vinegar,
3/4 cup: Light brown sugar, packed
1/2 tsp: Salt,
1/2 tsp: Whole allspice,
2: Two-inch sticks cinnamon, broken up
10: To 12 whole cloves,
Directions:
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: Dont harvest day lilies within 50 feet of roadways due to
automobile emissions.
Source from luhu.jp
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: Dont harvest day lilies within 50 feet of roadways due to
automobile emissions.
Source from luhu.jp