Total Time
Prep 20 mins
Cook 0 mins

This is from my "Farm Journal Country Cookbook". I am posting this because I have seen many recipes calling for lamb and veal. It is recommended that this be served with either of these meats. I have also read where many members of Zaar grow their own herbs and seasonings. If you fall into either category, maybe you would like these. If you try this recipe, I hope you enjoy it!

Ingredients Nutrition


  1. Tie mint in cheesecloth.
  2. Place in saucepan with the vinegar and sugar.
  3. Heat gently for about 10 minutes.
  4. Remove from heat.
  5. Stir in food coloring.
  6. Add onions and pimentos.
  7. Heat to boiling.
  8. Remove mint.
  9. Pour into hot 1/2 pint jars.
  10. Add lids and process in boiling water bath for 5 minutes.
  11. Remove jars.


Most Helpful

An excellent condiment--the liquid is a cross between a syrup and a sauce, the onions retain some crispness and the flavor is terrific. I can't wait to serve some of this with grilled lamb. Thanks, Bobtail!

Chef Kate July 10, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a