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?
But for the ingredient in this recipe you have to look past the lily.
You’re getting close but you have to go a little further past the flower.
Ah there they are, right next to the flowers. The buds.
The 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!
Another Stir of the Spoon 
It looks so weird and yet I want to try it. Some day I will pay for that food-curiosity of mine.
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.
good to know 🙂
What!? How have I not known about this before? I must try soon!