- Vinegar (Malt or cider vinegar are best)
Preserving the Mint in Vinegar
- Remove the mint from the stalks, wash the leaves then pat them dry.
- Pack them into jars, or bottles and add enough vinegar to cover
- Seal the bottles and store in a cool dark place. The vinegar is ready for using immediately, but will improve if left for a few weeks.
Making your Mint Sauce
Give the bottle a good shake, then add about a desert spoon of the vinegar and mint mixture, with 1tbs of boiling water per person and mix in a jug. Season to taste with salt and pepper, and serve.