2 qt Day lily buds, freshly
-boiled and drained
3 c  White vinegar
3/4 c  Light brown sugar, packed
1/2 ts Salt
1/2 ts Whole allspice
2    Two-inch sticks cinnamon,
-broken up
10    To 12 whole cloves

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: Dont harvest day lilies within 50 feet of roadways due to
automobile emissions.