| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 70 | 0g | 0g | 18g |
| sugars | fibre | protein | salt |
| 16g | 0g | 0g | 1g |
If I had to pin my favorite vegetable based recipe to a cork board, “Pickled Daylilies” would be the eye-catching centerpiece. Nestled somewhere between the best culinary traditions of the Pacific Northwest and Japan, this recipe is an exciting blend of simple local ingredients and intricate Asian flavors. The image below will testify why this simple yet scrumptious dish never fails to emerge triumphant in my kitchen adventures.
Flavors of Home and Beyond
Raised amidst the vibrant and versatile food culture of Seattle, my exploration of flavors leans heavily towards the sea. Yet, with my roots firmly anchored in the rich culinary heritage of Japan, I often find myself reinventing traditional American dishes with a touch of the Orient. Pickled Daylilies is one such culinary marvel, bearing the imprint of both worlds – the delicate subtly of the daylilies from the local farmers market, pickled in a robust mixture, a concoction bearing the echoes of my Japanese heritage.
A Paired Symphony of Flavours
As an ardent sushi enthusiast, I’ve found that the dynamic flavor of Pickled Daylilies pairs exceptionally well with sushi rolls. Whether served on the side or delicately placed atop a Nigiri, these pickled daylilies not only add a vibrant pop of flavor but also lend an aesthetic appeal to the dish. The crunch of the lily matched with the velvety sushi rice is an amalgamation that has the heart of Seattle and the soul of Japan.
The Healthy Bonus
As gourmet as this recipe sounds, it does not trail behind on the health front either. Research studies have revealed that daylilies are packed with a plethora dietary fibers and essential vitamins, making this dish not just fantastic in flavor, but also an ally for your well-being. Additionally, the concoction used for pickling isn’t just the secret behind the unique flavor, but also an excellent digestive aid. White Vinegar, a primary ingredient in pickling, is known for its probiotic properties that promote digestive health.
I invite you to take a flavorful journey with my recipe of Pickled Daylilies and swear by the blend of Seattle’s sea-kissed freshness and the culinary finesse of Japan. Tune in with Your Gourmet Guru for more such exciting recipes.
What You’ll Need
- 24 Fresh daylily buds
- 1 Cup of white vinegar
- 1 Cup of water
- 1/2 Cup of granulated sugar
- 1 Teaspoon of kosher salt
- 2 Cloves of garlic, thinly sliced
- 1 Teaspoon of black peppercorns
- 1/2 Teaspoon of red pepper flakes (optional)
- 1 Sprig of fresh dill
Method
Step One
Begin by cleaning your daylily buds thoroughly in cold water. Trim off the stems and set them aside.
Step Two
In a saucepan, mix together the white vinegar, water, granulated sugar, and kosher salt. Heat this mixture over medium heat, stirring occasionally, until the sugar completely dissolves.
Step Three
Once the sugar has dissolved, add the thinly sliced garlic, black peppercorns, red pepper flakes (if using), and the sprig of fresh dill to the saucepan. Continue to simmer the mixture over medium heat for another 5 minutes.
Step Four
While the brine is simmering, take the prepared daylily buds and pack them into a clean, sterilised jar.
Step Five
After simmering, carefully pour the brine over the daylily buds in the jar. Ensure that all the buds are fully submerged. If necessary, place a small plate or similar object on top of the buds to weigh them down and keep them submerged.
Step Six
Screw on the lid to the jar and allow it to cool to room temperature. Once the jar has cooled, place it in the refrigerator. The pickled daylilies will be ready to eat after 48 hours. Make sure to consume them within two weeks for the best taste and texture.
