1 quart white wine vinegar
8 long, full sprigs of fresh peppermint, spearmint, or pineapple mint
Yield: 1 quart
Wash and dry the mint.
Set the vinegar over high heat in a large saucepan. When the vinegar boils, add four mint sprigs.
Turn off heat. Let cool, uncovered, for half an hour, or until the vinegar reaches room temperature.
Remove the mint.
Pour the vinegar into a tall, clean bottle or severa1 smaller ones. Add the remaining mint sprigs. Use the end of a long wooden spoon to completely submerge the mint sprigs. Cap bottles tightly.
Leave the vinegar in a cool, dark place for at least a week before using.
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