This keeps for a long time & doesn't need to be refrigerated.
- 1 quart cider vinegar, in wide mouth jar
- 3 cloves garlic, chopped
- 3 long sprigs of mint
- 3 sprigs of dill (yellow-flowered top is the best)
Pour off a little vinegar to make room for herbs & garlic. Stuff the long stems of mint & dill into the jar so that they are completely covered with liquid. Add chopped garlic. Screw on lid & set in cool place 2 weeks.
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Source: St. Paul's Cookbook
Submitted By: C Mahoney