Mint Vinegar Recipes

MINT VINEGAR

Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories Salad Dressings

Time P14DT1m

Yield 1 c

Number Of Ingredients 3

Ingredients

2 cups fresh mint leaves, chopped and bruised
1 cup white vinegar
3 fresh mint leaves (optional)

Steps:

Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
A few mint leaves may be added for decorative purposes.

Nutrition Facts : Calories 86, Fat 0.5, SaturatedFat 0.1, Sodium 27.8, Carbohydrate 9.8, Fiber 4.1, Sugar 1, Protein 1.9

MINT AND CELERY LEAF VINEGAR

Mint and Celery Leaf Vinegar image

Provided by Food Network

Yield 3 cups

Number Of Ingredients 3

Ingredients

1/2 cup fresh mint leaves
1/2 cup fresh celery leaves (yellow leaves)
3 cups champagne vinegar or mild white vinegar

Steps:

In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place.
Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.

MINT SAUCE FOR LAMB

Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LEMON MINT VINEGAR

Lemon Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories Salad Dressings

Time P2DT1m

Yield 1 pint

Number Of Ingredients 4

Ingredients

1 lemon
1 7/8 cups rice wine vinegar
5 leaves spearmint
1 -2 leaf spearmint

Steps:

Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
Place in sunny window for 1-2 days. Taste.
Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
Store in cool dark place.

Nutrition Facts : Calories 21.6, Fat 0.3, Sodium 3.2, Carbohydrate 11.6, Fiber 5.1, Protein 1.3

MINT MARINADE

Mint Marinade image

Provided by Molly O'Neill

Categories condiments

Time 2m

Yield Three-quarters of a cup

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup dry white wine
2 teaspoons chopped fresh mint
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Combine the olive oil, red-wine vinegar, white wine, mint, basil, oregano and salt and pepper in a bowl and whisk.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 0 grams

MINT SAUCE

Mint Sauce image

I grew up with this in the UK, and this is how everyone made it. I would be surprised if any pub had additional ingredients. Mint has a sweetness of its own, but a little sugar would be okay, if the diner had a desire for extra sweetness - no more that 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar if you prefer. This sauce is traditionally served with lamb.

Provided by MEZAFO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2m

Yield 4

Number Of Ingredients 2

Ingredients

1 tablespoon minced fresh mint leaves
¼ cup red wine vinegar

Steps:

In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1.1 g

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

Sekanjabin (Iranian Mint Vinegar Syrup) image

A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.

Provided by Desert Damsel

Categories World Cuisine Recipes Asian

Time 2h30m

Yield 32

Number Of Ingredients 4

Ingredients

8 cups orange blossom honey
5 cups water
2 cups white wine vinegar
12 large sprigs fresh mint

Steps:

Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 69.9 g, Fiber 0.2 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 69.6 g

RASPBERRY MINT VINEGAR

Raspberry Mint Vinegar image

Categories Marinate Low Cal Low Sodium Vinegar Raspberry Mint Summer Gourmet

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

1 1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and spun dry
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

MINT DRESSING

Mint Dressing image

Provided by Matt Lee And Ted Lee

Categories condiments, dips and spreads

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 cups tightly packed mint leaves, washed and dried
2 tablespoons chopped shallots
2 teaspoons red wine vinegar
1/2 cup fruity-tasting olive oil
1 small clove garlic, minced
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste

Steps:

In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 45 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 1 gram

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2010-02-04 Wash mint; place in a sterilized wide-mouthed jar. Bruise mint leaves, using a wooden spoon. Pour vinegar over sprigs in jar. Cover with a metal lid, and screw band tight. …
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Wash mint; place in a sterilized wide-mouthed jar. Bruise mint leaves, using a wooden spoon. Pour vinegar over sprigs in jar. Cover with a metal lid, and screw band tight. Let stand 10 days; shake jar daily.
Strain vinegar through 4 layers of cheesecloth into a decorative bottle, discarding mint residue. Seal with a cork or other airtight lid. Use in meat sauces and salad dressings.

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2009-08-11 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. Advertisement. Step 2. …
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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.
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.

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