Mint Sauce for Storing


  • 8 oz. mint leaves
  • 1 pint vinegar
  • 12 oz. granulated sugar
  • pinch borax powder


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.