Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mint and Celery Leaf Vinegar
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 80
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 22
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.