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1
Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine.
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2
Strip the leaves off the hard stems. Usually the soft tips can be used as is.
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3
On a cutting board put bunches together, and slice thinly with a sharp knife.
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4
Measure by packing tightly into the cup measure.
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5
Alternately, snip finely with kitchen scissors.
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6
Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well.
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7
Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not.
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8
I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving.
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9
Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge.
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10
If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add.
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11
(The mint will lose its fresh green colour to an extent, which is normal).
