Green Mint Vinegar
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Fresh mint
- Vinegar
Instructions
- Select young mint leaves stripped from the stems and slightly chop or bruise them.
- Put the prepared mint into bottles, filling them nearly to the necks.
- Add vinegar to the bottles, as you would for tarragon vinegar.
- Leave to infuse for forty days.
- Strain off the vinegar and bottle it for use.