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Pickled Daylilies and Oxeye Daisies
Pickled Daylilies and Oxeye Daisies is a modern British recipe for a preserve of pickled daylily flower buds and oxeye daisies in spiced sweetened vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Daylilies and Oxeye Daisies.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+1 month maturing)
Makes:
8 small jar
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
I really like daylily-based recipes and here's a great way of preserving these seasonal flowers for the winter.
Ingredients:
1l (4 cups) daylily flower buds
250ml (1 cup) oxeye daisy flowers
750ml (3 cups) white spirit vinegar
25pml (1 cup) water
100g (3⁄4 cup, packed) brown sugar
1⁄2 teaspoon sea salt
8 cinnamon sticks (12mm (1/2") each)
8 whole cloves
Method:
Place daylily buds and daisies in a pan; add water just to cover. Bring to a rapid boil, cover, and simmer 15 minutes; then drain. Place hot flower buds and daisies into 8 sterilized 500ml (1 cup) canning jars.
Combine vinegar, brown sugar, sea salt, cinnamon sticks and cloves in a pan and bring to a boil; boil 1 minute. Simmer 5 minutes. Pour this solution over the buds and flowers, distributing the cloves and cinnamon equally. Seal immediately.
Let these stand minimum one month before using to properly infuse the spicy flavour.
