Mint Vinegar
A fragrant, tangy mint vinegar infused with lemon and honey, perfect for salads, dressings, or as a flavorful gift for herb lovers. Bright and refreshing.
Ingredients
Instructions
- Heat the white wine vinegar to 150°F in a saucepan.
- Using a citrus zester or paring knife, cut strips of rind from the lemons, reserving the lemons for other uses.
- Combine the lemon rind, fresh mint leaves, and honey in a bowl.
- Add the hot vinegar to the mixture and stir gently with a wooden spoon, bruising the mint leaves.
- Pour the mixture into two 1-quart jars.
- Cover and let sit at room temperature for 2 weeks to infuse.
- Pour the mixture through a wire-mesh strainer into decorative bottles or jars, discarding the mint leaves.
- Place a fresh mint sprig in each bottle, if desired.
- Store in a cool, dark place for up to 6 months.
Tips & Substitutions
For a stronger mint flavor, consider adding more fresh mint leaves or letting the mixture infuse longer than 2 weeks. If you can't find white wine vinegar, apple cider vinegar can be a suitable substitute. For sweetness, feel free to adjust the honey to taste or use agave syrup as a vegan alternative.
Serving Suggestions
This mint vinegar is perfect for drizzling over salads or using as a marinade for grilled vegetables, especially with Mediterranean recipes like Hadasha'S Broiled Fish. You can also mix it into dressings or use it as a condiment for roasted meats, complementing dishes such as Lemon Lamb With Mint.
Storage & Reheating
Store the infused mint vinegar in a cool, dark place to maintain its flavor and quality. It can last up to 6 months. If you have leftovers, make sure the bottles are sealed tightly to prevent oxidation. No need to refrigerate, as the vinegar acts as a preservative.
Nutrition & Diet Analysis (per serving)
Each serving of Mint Vinegar contains roughly 300 calories, with 4g protein, 77g carbohydrates, and 1g fat. It is an excellent source of iron (109% of the Daily Value) and potassium (37% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried mint instead of fresh mint leaves?
While you can use dried mint, the flavor won't be as vibrant as fresh mint. If you choose to use dried mint, use about one-third of the amount since dried herbs are more concentrated. However, fresh mint delivers the best results for this recipe.
How do I know when the mint vinegar is ready?
The mint vinegar will be ready once it has developed a strong mint flavor and aroma, typically after 2 weeks. You can taste it after this period; if you desire a stronger taste, allow it to infuse for a few more days before straining.
Can I add other herbs or flavors to the vinegar?
Absolutely! You can experiment by adding herbs like basil, thyme, or rosemary for a unique twist. Just make sure that any additional ingredients complement the mint flavor. Always remember to adjust the infusion time based on the herbs used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).