Mint Vinegar is vinegar flavoured with mint.
Good for salads, particularly fruit salads, in gravy for lamb, and to brush on lamb while it’s cooking.
Per 2 cups (16 oz / 500 ml) of vinegar, use 1 to 2 handfuls of fresh mint, crushed lightly a few times to start releasing its essential oils.
Wash the mint well in advance, shake it dry, and then let stand to dry (or you may get white sediment on the bottom of your vinegar.)
It is best to use a good-flavoured vinegar such as white wine vinegar (as opposed to plain white vinegar.) The vinegar should be over 5% acid, so that what you put in it doesn’t go off.
You start with a sterilized bottle or jar. Put the vinegar into a pot, strir in 4 tablespoons of sugar and the mint. Bring vinegar just to a low simmer, and keep it there for 5 minutes.
Then, strain into the jar, let vinegar cool, and seal the bottle or jar with its cover.
Let stand for a week at room temperature, shaking occasionally. Then, then filter out into another jar or bottle, through cheesecloth or a coffee filter.
You may wish to put 1 or 2 decorative sprigs of mint into that new bottle, but make sure it is fully covered by the vinegar.
QUICK VERSION: Bring to a simmer some white wine vinegar with some fresh mint or dried mint in it. Let cool, strain. Use immediately.