SPICED PICKLED DAY-LILY BUDS

      Title: SPICED PICKLED DAY-LILY BUDS
  Categories: Pickles, Spices
       Yield: 6 Servings
  
       2 qt Day lily buds, freshly
            -boiled and drained
       3 c  White vinegar
     3/4 c  Light brown sugar, packed
     1/2 ts Salt
     1/2 ts Whole allspice
       2    Two-inch sticks cinnamon,
            -broken up
      10    To 12 whole cloves
  
   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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