Ever Eat a Daylily, Bud?

Once again my husband tries something new from the garden. This time it is from the flower garden. We have some beautiful daylilies blooming right now. The perfect ingredient for a tasty appetizer?lily3

But for the ingredient in this recipe you have to look past the lily.lily2

You’re getting close but you have to go a little further past the flower.

budsAh there they are, right next to the flowers. The buds.budThe new buds are what you want to pick to make

Pickled Daylily Buds

2 1/2 cups water
4 Tbls salt
35 daylily buds ( the tastiest are those just about to open)
1 cup apple cider vinegar
1 clove garlic, halved

1. Place 2 cups of water and the salt in a bowl, stirring until the salt dissolves. Add the daylily buds and let stand overnight, covered.

2. In a small saucepan, heat the vinegar and garlic.

3. Put the drained daylily buds in a clean pint jar. Add the hot cider to almost the top, cover, and allow to cool on the counter. When cool, place in the refrigerator and leave for 2 weeks to pickle. We ate them in 24 hours and they were fine.

They taste like pickled beans and are a nice accompaniment to a sandwich or as an appetizer with a piece of cheese and a glass of wine. Fun Summer food!jar

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4 thoughts on “Ever Eat a Daylily, Bud?

    • It’s good to be wary when trying new foods. I only ate a few of the buds at first and waited 24 hours before eating any more. But, then, I was pretty comfortable with day lily buds because dried lily buds are a mainstay of Chinese cooking – you’ve had them if you’ve ever had a proper Hot and Sour Soup. Bon Appétit.

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