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recipe: pickled daylily flower buds

Pickled daylily flower buds

Pickle your daylily flower buds for a delicious and refreshing summer treat!

Course Appetizer, charcuterie, Preservation
Cuisine American
Keyword daylily flower buds, daylily recipe, pickled daylily buds
Prep Time 10 minutes
Refrigeration time 1 day
Author Aaron von Frank

Ingredients

  • fresh, firm daylily buds loosely packed in glass jar
  • 1 part water
  • 1 part white vinegar
  • salt (use between 1/4 tsp to 1 tsp per cup of liquid depending on your salt taste preferences)
  • honey (use 1 tbsp honey per cup of liquid or substitute sugar 1:1)
  • fresh herbs such as fennel flowers, dill, green coriander, mint to taste

Instructions

  1. Pick fresh, firm daylily flower buds and loosely pack them into glass canning jar.

  2. Pour water over flowers until jar is full, leaving enough room for weight on top of flower buds which will float. Pour water off into measuring cup to get total volume of liquid (water/vinegar) needed. Pour off half the water and replace it with white vinegar.

  3. Put herbs into jar with daylily buds. Add salt and honey to the water-vinegar combo and whisk until dissolved. This is your brine. Pour the brine over the daylily flower buds in jar. Place weight on top of flower buds (a glass fermentation weight works great).

  4. Refrigerate for 24 hours before eating. Store up to 1 month in your fridge. Do NOT store at room temperature.