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    Colonial Mint Vinegar

    Source of Recipe

    Martha Bickford

    Recipe Introduction

    Origins Unknown

    List of Ingredients

    2 cups packed fresh spearmint
    1 quart apple cider vinegar
    1 cup granulated sugar


    Pick 2" tips of spearmint, wash lightly, dry without bruising. Combine with sugar. Bring vinegar to boil and remove from heat. Pour over the sugar and mint. With a wooden spoon stir and press the leaves. Marinate in a warm room for 10 days shaking or stirring daily. Strain and bottle with a fresh mint leaf in each bottle.

    Martha's notes: I don't add the mint leaf though if you are making them for gifts it looks nice. I save all my wheat free tamari bottle with the plastic insert so the mint vinegar sprinkles or pours in a smaller stream. My favorite use is on fresh cucumber slices for which I layer cucumber slices and sprinkle with vinegar between each layer. You could sprinkle with salt too. I love to have them set for at least an hour before eating or I make up enough for several days eating. Store the cucumber slices in the refrigerator. Another use I like is for seasoning cooked peas. Cooked peas and jicama with mint vinegar is delicious too.




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