Water 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: Water Mint Vinegar.
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After a dry summer where the ditches have been devoid of water and an unusually mild September, water mint is having a second lease of life near me. This means that, despite being the first week of October the water mint is almost in its spring growth. Water mint is one of my favourites and as well as freezing, making mint sauce and adding to carlin peas as herbed mushy peas I'm also making water mint vinegar for use over winter.
Ingredients:
500ml freshly-picked water 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.
