Mintvinegar Recipes

MINT VINEGAR

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.

HOMEMADE MINT SAUCE

Steps:

• Finely chop the mint leaves, discarding the stalks.
• Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
• Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar and salt.
• Stir together and leave for 20-30 minutes - to allow the flavour to develop. Then serve.

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

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.

LEMON MINT VINEGAR

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.