Daylilly Buds Spiced And Pickled Food

DAYLILLY BUDS, SPICED AND PICKLED

Steps:

• 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.) 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.
• Enjoy!
• Another thing you may do with them is to stuff them with ricotta cheese and serve them that way.
• Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions.

PICKLED ASPARAGUS

Steps:

• Bring the water, vinegar, and salt to a boil for 15 minutes.
• Remove all the cloves from the pickling spice (or as much as you can).
• Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
• Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
• Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
• Wipe rims, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes.
• Store in pantry for 2-1/2 to 3 months before use.

MOM'S DILL BEANS (PICKLED)

Steps:

• These directions are for one jar.
• Adjust to suit the number of jars you will need for your beans.
• Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
• Trim ends off beans.
• Cook in boiling water just until tender (4-8 minutes).
• Drain and pour cold water over beans to chill.
• Drain thoroughly then arrange in (sterilized) jar.
• To each jar add salt, vinegar, sugar, dill, and garlic.
• Add COLD water to fill.
• Seal (screw on lids- with rings, if using old style jars).
• Store jars in a pan or container (brine may bubble over).
• Ready to eat in 7-10 days.
• If mold develops in jar or if beans turn mushy, discard.