Mint Vinegar
A double-infused mint vinegar made by steeping fresh mint leaves in vinegar twice for enhanced flavor. Perfect for salad dressings, marinades, and sauces.
Ingredients
- 2 cups packed Fresh mint leaves, full-grown (For first infusion)
- 2 cups packed Fresh mint leaves, full-grown (For second infusion)
- 4 cups White vinegar or apple cider vinegar (1 quart)
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Instructions
- 1Fill a clean wide-mouthed bottle or jar with fresh, full-grown green mint leaves, packing them loosely. Pour in the vinegar to cover the leaves completely.
- 2Seal the bottle and let it steep at room temperature in a cool, dark place for 10 to 15 days, shaking gently every few days.
- 3After 10 to 15 days, strain the vinegar through a fine-mesh strainer or cheesecloth into a clean bowl, discarding the used mint leaves. Reserve the infused vinegar.
- 4Clean and dry the original bottle. Fill it with fresh mint leaves and pour the strained mint vinegar back over the new leaves.
- 5Seal the bottle and let it steep at room temperature in a cool, dark place for another 10 to 15 days, shaking gently every few days.
- 6Strain the vinegar through a fine-mesh strainer or cheesecloth, discarding the mint leaves. Pour the finished mint vinegar into clean bottles or jars. Seal tightly and store in a cool, dark place. Use as needed for salad dressings, marinades, or sauces.
