MINT SAUCE

Mint Sauce.

1.  Finely chop the mint leaves

discarding  the stems.

2.  Put into small sterilised jar

with a small amount of sugar.

3.  Pour over pickling vinegar

to cover the mint.  

Ensure that all the air is removed

by running a knife around the

inside of the jar.  

You will probably have to add

some more vinegar.

Mint sauce will keep for months,

although it will lose it's bright

green colour.

Kind permission of Village Voices.

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