Franklin Roosevelt is associated with the creation of the dirty martini, in two equally unsubstantiated stories. The first has Joseph Stalin suggesting vodka and pickle juice as a hangover cure at ...
- 3 cups daylily buds
- 1½ cups water
- 1½ cups white wine vinegar
- ½ cup sugar
- 1½ tablespoons kosher salt
- ½ teaspoon dried wild ginger rhizome
- ½ teaspoon whole, dried spicebush berries
- ½ teaspoon whole, dried pequin chiles
- 1 large Pennsylvania bay leaf (if you have California bay leaves, use half a leaf; the flavor is much stronger)
Combine all the brine ingredients in a saucepan. Bring to a boil, then reduce the heat and let the brine simmer for 2 to 3 minutes, whisking to dissolve the sugar and salt. Pour the hot brine over the daylily buds and let steep for several hours. You can eat your quick pickles right away, but the flavor will develop with time and they’ll be even tastier after sitting in the brine for a few days.
Store, covered, in the refrigerator, where they’ll keep for several weeks.