Quick-Pickled Day Lily Buds

¼ c. white wine vinegar
½ c. water (or enough to cover the buds in bowl)
2 t. salt
1 T. plus 1 t. sugar
3 cloves
1 stick cinnamon
10 peppercorns
1 c. closed, pale lily buds, stems cut off
1. In a small saucepan, combine the vinegar, water, salt, sugar and spices.
2. Heat till simmering and then remove from heat.
3. Place buds in a bowl.
4. When vinegar mixture has cooled, pour over the buds, weighing them down with a saucer to keep submerged, and transfer to refrigerator. They are ready after an hour and will keep for several days.
Reposted with permission from Edible Manhattan
Recipe & photo courtesy of Marie Viljoen. For more of Viljoen's essays on finding wild food, click here