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