*  Exported from  MasterCook  *
 
                        SPICED PICKLED DAY-LILY BUDS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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