- 1/2 cup fresh mint leaves
- 1/2 cup fresh celery leaves (yellow leaves)
- 3 cups champagne vinegar or mild white vinegar
In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place.
Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.