Mint Vinegar

1. 1

   Heat vinegar to 150u00b0 in saucepan.

2. 2

   Using citrus zester or paring knife, cut strips of rind from lemon, reserving lemon for other uses.

3. 3

   Combine lemon rind, mint leaves and honey; add hot vinegar.

4. 4

   Stir with a wooden spoon, gently bruising leaves; pour into two 1 quart jars.

5. 5

   Cover and store at room temperature 2 weeks.

6. 6

   Pour mixture through a wire-mesh strainer into decorative bottles or jars, discarding mint.

7. 7

   Place a mint sprig in each bottle, if desired.

8. 8

   Store in a cool, dark place up to 6 months. Yields 6 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.