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MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Spiced Pickled Day-Lily Buds
      Yield: 6 servings
      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    2" 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
  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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Content 1998
Last Modified Sunday, 30-Jul-2006 13:24:34 EDT