Ingredients

• 1/2 cup fresh mint leaves
• 1/2 cup fresh celery leaves (yellow leaves)
• 3 cups champagne vinegar or mild white vinegar

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Instructions

1. In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place.
2. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.