In June and July day lily buds are tender, green-beanish treats. I like quick pickles as toppings for tacos and banh mi, or as interesting ingredients in salads.
1/3 cup white wine vinegar
1 cup water
1 Tablespoon salt
3 Tablespoons sugar
3 cloves
2 allspice berries
10 peppercorns
1 cup closed, pale lily buds
Stir the vinegar, water, salt and sugar to dissolve. Add the spices. Heat in a saucepan till simmering. Turn off heat and allow to cool to tepid. In a small bowl, pour the mixture over buds. Weigh them down with a saucer (this keeps them submerged), and leave in the fridge. They are ready after 45 minutes and good for several days (kept chilled).
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