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.
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.
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