Pickled Lily Flowers

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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.
  • PrepN/A |
  • TotalN/A |
  • Serves8 - 1/2 pint jars



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.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource