Chop the mint finely and press it down in a measuring jug to get the correct amount. Boil the vinegar and sugar together for 2 minutes, stirring well so that the sugar dissolves. Add the chopped mint, stir well and leave until cold. Put into screw-top jars with vinegar-proof lids. For use, stir well, take out required amount and add a little extra vinegar.
© 1978 Mary Norwak estate. All rights reserved.