Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Day lily buds, freshly 1/2 ts Whole allspice
-boiled and drained 2 Two-inch sticks cinnamon,
3 c White vinegar -broken up
3/4 c Light brown sugar, packed 10 To 12 whole cloves
1/2 ts Salt

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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