Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mint and Celery Leaf Vinegar

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  • Level: Easy
  • Yield: 3 cups



  1. 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.
  2. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.