Mint Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce or condiment of vinegar infused with mint leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Mint Vinegar.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MINT VINEGAR.
470. INGREDIENTS.—Vinegar, mint.
Mode.—Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full; cover closely to exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed.
Seasonable.—This should be made in June, July, or August.
Modern Redaction
Ingredients:
500ml freshly-picked mint leaves
400ml vinegar
Method:
Wash the mint, pick the leaves from the stalks then pat dry and pack into a clean and dry jar. Pour over the vinegar to fill the jar and cover the leaves, seal with a vinegar-proof lid then set aside to infuse for 2 weeks.
After this time, strain the liquid and bottle in small jars ready to use. Seal securely and store.
