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Recipes
Pickled Lily Flowers
Pickled Lily Flowers
Pickled Lily Flowers
photo credit: Ev Thomas
You can use freshly harvest lily buds (day lily buds) or reconstituted dried lily buds (dried lily flowers). The buds are pickled with allspice, cinnamon, cloves, brown sugar and vinegar.
Prep
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Total
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Serves
8 - 1/2 pint jars
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Canning and Preserving
Chinese - Other Asian
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Ingredients
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 - 12
whole
cloves
Instructions
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.
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