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Recipe Summary

Yield:
2 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mint in a wide-mouth pint glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over mint in jar and cover with lid. Let stand at room temperature 2 weeks.

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  • Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding mint. Seal bottle with a cork or an airtight lid.

  • Use in vinaigrettes and in fruit or vegetable salads.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

2 calories; sodium 1mg.
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