Daylilly Buds, Spiced And Pickled

• 2 quarts daylily flower buds, fresh boiled and drained
• 3 cups white vinegar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1/2 teaspoon whole allspice
• 2 cinnamon sticks, broken up (two-inch)
• 10 -12 whole cloves

1. Rinse and drain unopened day lily buds; clip off any stem remnants.
2. Put buds in a saucepan; add water barely to cover.
3. Bring quickly to a boil, cover, and simmer 20 minutes.
4. Drain.
5. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc.) Pack hot buds into 8 sterile half-pint canning jars.
6. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes.
7. Pour pickling solution over buds, distributing spices equally.
8. Seal at once.
9. Yield: 8 half-pints.
10. Let these stand for a few weeks before using, to further develop the spicy flavor.
11. Enjoy!
12. Another thing you may do with them is to stuff them with ricotta cheese and serve them that way.
13. Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions.

flower buds, white vinegar, light brown sugar, salt, whole allspice, cinnamon sticks, cloves

Taken from www.food.com/recipe/daylilly-buds-spiced-and-pickled-70961 (may not work)