| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Fresh mint leaves |
| 1/2 | c | Fresh celery leaves (yellow leaves) |
| 3 | c | Champagne vinegar or mild white vinegar |
INSTRUCTIONS
In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery. Yield: 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/14/96 show Recipe By : TOO HOT TAMALES PANTRY STAPLES Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST) From: Pat Asher <asher@mcs.com>
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