| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles, Spices | 6 | Servings | ||
INGREDIENTS
| 2 | qt | Day lily buds, freshly |
| boiled and drained | ||
| 3 | c | White vinegar |
| 3/4 | c | Light brown sugar, packed |
| 1/2 | t | Salt |
| 1/2 | t | Whole allspice |
| 2 | Two-inch sticks cinnamon | |
| broken up | ||
| 10 | To 12 whole cloves |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.2mg
Potassium: 125.4mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: <1g