Daylily Pickles

(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies)

Daylily Pickles

Recipe adapted from Joy of Cooking, by Irma S. Rombauer and Marion R. Becker (Bobbs-Merrill Co., 1953)

  • 2 cups daylily buds or young pods (3–5 days old)
  • 2 tablespoons kosher salt
  • 1 1⁄2 cups water
  • 1 1⁄4 cup vinegar
  • 2 cloves garlic, sliced
  • 1 small green chili, seeded and minced (optional)

Prepare a clean, hot, sterilized pint jar. Gather and wash 2 cups of buds and pods. Dissolve salt in 1 cup water. Soak the fruits in this mixture for 24 hours. Drain and pack them in a jar.Simmer vinegar, ½ cup water, garlic and chili for 5 minutes. Pour this mixture over the pods. Seal the jar and refrigerate. Let pickles marinate for four weeks before eating.

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