From Putting Food By – Janet Greene, Ruth Hertzberg & Beatrice Vaughan
Ingredients
- 2 parts frest, washed, well-packed-down mint leaves
- 3 parts white vinegar (I also like using Bragg apple cider vinegar)
- 1 ½ parts sugar
- Pinch of salt
- ¼ teaspoon crystalline citric acid
Method
Chop mint fine in a food processor with a steel blade: use enough white
vinegar to help the process, but do not puree (you want tiny
bits of leaf); set aside.
Bring sugar & remainder of white vinegar (there should be more than 2 parts remaining) to a boil in a stainless steel pot. When the mixture has boiled hard for 3 minutes, add finely chopped mint, salt & citric acid.
Bring to a boil again, then pour immediately
into clean, hot ½ pint jars, leaving ¼ inch of headroom.
Cap the jars, screwing on the lids loosely. Process gently in a boiling
water bath for 10 minutes (15 minutes for 5,000 feet). Remove jars onto
a clean towel and let cool.
