Name: Green Mint Vinegar
Ingredients: vinegar

Green Mint Vinegar

Ingredients

vinegar

Directions

Slightly chop, or bruise, freshly-gathered mint, and put it into bottles; fill them nearly to the necks, and add vinegar as for tarragon: in forty days, strain it off, and bottle it for use. The mint itself, ready minced for sauce, will keep well in vinegar, though the colour will not be very good. The young leaves stripped from the stems, should be used for this preparation.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.