2 quarts day lily buds, freshly boiled and drained or 3 cups dried
3 cups white vinegar
3/4 cups light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon whole allspice
2 two-inch sticks cinnamon, broken up into pieces
10 to 12 whole cloves
Rinse and drain unopened day lily buds; clip off any stem remnants. If using dried buds, allow them to soak 30 minutes in warm water. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain.
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.
Posted: 8/14/2009 9:52:08 AM