Wednesday, June 20, 2012

Pickling Carrots and Jellying Flowers

 These are made with a unique blend of spices and as soon as I saw the recipe, I knew I had to try them. They have mustard seeds, fenugreek, fennel, cinnamon, ginger, lemon peel, coriander, and a few more strange combinations that make them just- WOW!
I saw the recipe in this book:
Lots of neat and different recipes here.
Ever had Nasturtium Jelly? That's another wacky thing I've tried this week. It's REALLY good!
I used this site as a guideline. 
Surprisingly, it's not peppery like the flowers, but I only used the petals. 
My kids thought it tasted like the Violet Jelly I made last year.

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