- Level: Easy
- Yield: 3 cups
Ingredients
1/2 cup fresh mint leaves
1/2 cup fresh celery leaves (yellow leaves)
3 cups champagne vinegar or mild white vinegar
Directions
- 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.
