Mint Sauce for Storing

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 8 oz. mint leaves
  • 1 pint vinegar
  • 12 oz.


Wash, dry and finely chop the mint. Put the vinegar, sugar and borax into a pan and heat gently until the sugar dissolves. Half fill bottles with the mint and top up with the cooled vinegar. Seal. The bottles must either have screw tops or very tightly fitting corks. To make sure that they are airtight, dip the necks of the bottles in melted paraffin wax.