Lemon-Mint Vinegar

Lemon-Mint Vinegar

"You'll detect a hint of mint when you add this lemony vinegar to steamed vegetables or fresh fruit salad."
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Original recipe yields 30 servings

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  1. CUT a continuous spiral of rind from lemon, and place in a large glass container, reserving remaining lemon for other uses. Add chopped mint.
  2. BRING vinegar to a boil, and pour over mint and lemon rind. Cover and let stand at room temperature 2 weeks.
  3. POUR mixture through a wire-mesh strainer into decorative bottles, discarding solids. Add fresh mint sprigs and lemon rind strips, if desired, and seal. Store in a cool, dry place up to 6 months.


  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.


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I love this recipe! It says to let it stand for 2 weeks but I added a little more lemon and just a bit of honey and let it stand for 6 weeks. The flavor was INCREDIBLE! I love the way it loo...

This isn't quite as flavorful as I hoped it would be, but it is still very good. I sprinkled it over some sliced cantaloupe for breakfast this morning. Delicious!

I make alot of flavored oils and vinegars, but this one didn't really do much for me.

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