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Green Mint Vinegar

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Mint and vinegar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Green Mint Vinegar

Ingredients

Directions

  1. Fill wide-necked bottles lightly with mint leaves.

  2. Pour pale brown vinegar over the mint.

  3. Infuse for one month.

  4. Strain the mixture into small bottles.

  5. Cork the bottles well.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mint + vinegartop 17% of all pairs
    Smell alikelow
    Cooked together1,376 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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