Try this Spiced Pickled Day-Lily Buds recipe, or contribute your own.
Suggest a better descriptionRinse 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. Another thing I do with them is to stuff them with ricotta cheese and serve them that way.) Anyway, back to the canning recipe! 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. Note: Dont harvest day lilies within 50 feet of roadways due to automobile emissions.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 6 | ||
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Calories: 113 | ||
Calories from Fat: 18 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.3mg | 1 % | |
Potassium 146.3mg | 4 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 17.1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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