Mint Vinegar Food

MINT DRESSING

Steps:

• In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

MINT VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens.

CANNED MINT JELLY

Steps:

• Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring. Immediately remove from heat; stir the food coloring and pectin into the mixture. Return the pan to the heat; bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat; carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

LEMON MINT VINEGAR

Steps:

• Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
• Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
• Place in sunny window for 1-2 days. Taste.
• Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
• Store in cool dark place.

MINT VINEGAR

Steps:

• Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
• Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
• A few mint leaves may be added for decorative purposes.

MINT AND CELERY LEAF VINEGAR

Steps:

• 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.

MINT MARINADE

Steps:

• Combine the olive oil, red-wine vinegar, white wine, mint, basil, oregano and salt and pepper in a bowl and whisk.

RASPBERRY MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
• Add the raspberries and mash them with the spoon.
• Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
• Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
• Add the mint sprigs and seal the jars with the lids.

RASPBERRY MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

Steps:

• Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
• Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

HERBAL VINEGAR WITH LEMON VERBENA & MINT

Steps:

• 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.