| 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 |
ts |
Salt |
| 1/2 |
ts |
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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