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Mint Vinegar


1 quart white wine vinegar
1/2 cup granulate sugar
2 cups fresh mint leaves

Pour vinegar into a large saucepan and bring to a boil. Add the sugar and the mint leaves. Stir to bruise the mint a little so it will release its oil. Cook at a low boil for 5 minutes, then strain into bottles. When cool, put a few fresh mint sprigs in each bottle for decoration, cover and let stand for a week (out of the sun) before using.




STACKS, The Art of Vertical Food

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