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Easy
By Mary Norwak
Published 1978
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.