I found this post from gardenweb user MissKimmie http://misskimmie-thebarefootgardener.blogspot.com/2015/04/eating-daylilies.html

I honestly doubt you will find any approved or tested recipes for canning them as there simply isn't sufficient demand for it to justify the costs of the testing. The pH, density, and processing time required for safely storing them in the anaerobic environment of a canning jar are all unknowns. So short of just putting them into 100% vinegar and processing the jars for 10-20 minutes which would make them mush.

So most recipes will be simply for limited time fridge storage and any canning recipe will be a do at your own risk thing.

In theory, any recipe that calls for a minimum of a 50% vinegar brine (more is safer) plus the dried spices of your choice and no other added low-acid ingredients (no onions, peppers, fresh herbs, etc.) and 10 mins. processing should be safe to do but it won't be tested and/or approved. EX: NCHFP - pickled_asparagus

Dave

See Dave, that's why I was leery about the comment I found that I could just use a zucchini recipe. In theory that sounds nice, but I'm not too sure because zucchini and lily pods are for sure different. Maybe folks did can them at one time, but if so, I haven't found a recipe on it. So that's why I turned to GW, because who knows what else someone might know :)

But it sounds like I will just have to do a fridge pickle, and enjoy the pods in the moment.