Herbal Vinegar With Lemon Verbena & Mint
Ready In: 20 mins
Yields: 4 cups
Ingredients
- 1 quart white wine vinegar
- 1⁄2 cup lemon verbena leaf, chopped
- 2 cups fresh mint leaves, chopped
Directions
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise lemon verbena and mint and loosely fill clean glass jars.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
- After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
- Store as it is or strain through cheesecloth and rebottle.
- Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
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