Categories: Pickles, Spices/etc. 
      Yield: 6 servings 
  
      2 qt Day lily buds, freshly            1/2 ts Whole allspice 
           -boiled and drained                 2    Two-inch sticks cinnamon, 
      3 c  White vinegar                            -broken up 
    3/4 c  Light brown sugar, packed          10    To 12 whole cloves 
    1/2 ts Salt                            
  
  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. 
  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:  Don't harvest day lilies within 50 feet of roadways due to 
  automobile emissions.