Mint And Celery Leaf Vinegar

Recipe Ingredients

1/2 cup	20g / 0.7oz	Fresh mint leaves
1/2 cup	55g / 1.9oz	Fresh celery leaves, (yellow leaves)
3 cups	711ml	Champagne vinegar or mild white vinegar

Recipe Instructions

In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Add the vinegar. Store for 1 month in a cool, dark place.

Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.

This recipe yields about 3 cups of vinegar.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6289 broadcast 10-14 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.