Best Mint Vinegar Recipes

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MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT



Melon and Prosciutto with Balsamic Vinegar and Mint image

Categories     Appetizer     Quick & Easy     Wheat/Gluten-Free     Melon     Mint     Summer     Prosciutto     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 5

2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
1 tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4 thin slices of prosciutto (about 2 ounces)

Steps:

  • In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)



Sekanjabin (Iranian Mint Vinegar Syrup) image

A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.

Provided by Desert Damsel

Categories     World Cuisine Recipes     Asian

Time 2h30m

Yield 32

Number Of Ingredients 4

8 cups orange blossom honey
5 cups water
2 cups white wine vinegar
12 large sprigs fresh mint

Steps:

  • Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  • Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 69.9 g, Fiber 0.2 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 69.6 g

BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT



Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

Steps:

  • Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

HERBAL VINEGAR WITH LEMON VERBENA & MINT



Herbal Vinegar With Lemon Verbena & Mint image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories     < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 3

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  • Bruise lemon verbena and mint and loosely fill clean glass jars.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  • After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
  • Store as it is or strain through cheesecloth and rebottle.
  • Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

RASPBERRY MINT VINEGAR



Raspberry Mint Vinegar image

Categories     Marinate     Low Cal     Low Sodium     Vinegar     Raspberry     Mint     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 3

1 1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and spun dry
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

  • Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

LEMON MINT VINEGAR



Lemon Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories     Salad Dressings

Time P2DT1m

Yield 1 pint

Number Of Ingredients 4

1 lemon
1 7/8 cups rice wine vinegar
5 leaves spearmint
1 -2 leaf spearmint

Steps:

  • Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
  • Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
  • Place in sunny window for 1-2 days. Taste.
  • Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
  • Store in cool dark place.

Nutrition Facts : Calories 21.6, Fat 0.3, Sodium 3.2, Carbohydrate 11.6, Fiber 5.1, Protein 1.3

CONCIA (ZUCCHINI WITH MINT AND VINEGAR)



Concia (Zucchini with Mint and Vinegar) image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 7

4 to 6 small zucchini, about 1 1/2 pounds total weight
Salt
3 tablespoons chopped fresh mint or basil
2 tablespoons chopped fresh flat-leaf parsley
2 large cloves garlic, minced
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
  • In a small bowl, combine the mint or basil, parsley, and garlic.
  • Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
  • Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving

ZUCCHINI WITH VINEGAR AND MINT



Zucchini with Vinegar and Mint image

Provided by Melissa Roberts

Categories     Side     Sauté     Vegetarian     Quick & Easy     Zucchini     Spring     Summer     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 teaspoon dried mint

Steps:

  • Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
  • Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT



BRAISED NAPA CABBAGE WITH BACON, RED WINE VINEGAR, AND MINT image

Categories     Vegetable     Side     Braise     St. Patrick's Day

Yield Makes 6 to 8 Servings

Number Of Ingredients 7

8 ounces bacon, diced
2 pounds Napa cabbage, thinly sliced
Salt and freshly ground black pepper
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 tablespoons fresh mint leaves, thinly sliced

Steps:

  • Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels. Place cabbage in the roasting pan with rendered bacon fat. Season with salt and pepper. Combine the vinegar, honey and chicken stock. Pour over the cabbage. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

MINT VINEGAR



Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories     Salad Dressings

Time P14DT1m

Yield 1 c

Number Of Ingredients 3

2 cups fresh mint leaves, chopped and bruised
1 cup white vinegar
3 fresh mint leaves (optional)

Steps:

  • Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
  • Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
  • A few mint leaves may be added for decorative purposes.

Nutrition Facts : Calories 86, Fat 0.5, SaturatedFat 0.1, Sodium 27.8, Carbohydrate 9.8, Fiber 4.1, Sugar 1, Protein 1.9

ZUCCHINI WITH VINEGAR, MINT AND GARLIC



Zucchini with Vinegar, Mint and Garlic image

These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

Yield serves 6

Number Of Ingredients 6

5 large zucchini (weighing about 2 pounds)
Extra virgin olive oil
Salt
2 tablespoons white wine vinegar
2 teaspoons dried, crushed mint
2 to 3 garlic cloves, crushed

Steps:

  • Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
  • Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
  • Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
  • Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
  • Serve the grilled slices topped with strained Greek-style yogurt.

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR



English Mint Sauce with Raspberry Vinegar image

Categories     Sauce     Food Processor     No-Cook     Quick & Easy     Low Sodium     Vinegar     Mint     Chill     Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

  • In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

BRAISED NAPA CABBAGE W/ RED WINE VINEGAR AND MINT



BRAISED NAPA CABBAGE W/ RED WINE VINEGAR AND MINT image

Number Of Ingredients 6

2 pounds Napa cabbage, thinly sliced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
Salt and freshly ground pepper
2 tablespoons fresh mint, thinly sliced

Steps:

  • Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.

LAMB CHOPS WITH MINT AND VINEGAR



Lamb Chops with Mint and Vinegar image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 10

1 pint dry white wine
2 heads garlic, not peeled or separated, cut in 1/2 through the cloves
1 large bunch mint (reserve enough leaves for 2 tablespoons coarsely chopped) Use the rest for broth
2 quarts veal stock, or canned chicken broth
Oil, for sauteing
4 double rib lamb chops
1/4 cup red wine vinegar
3 to 4 tablespoons cold butter, cut into cubes
Salt and pepper
Sugar

Steps:

  • Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally.
  • Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops)
  • In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce.
  • Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce.
  • Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
  • Stir in the chopped mint and any juices from the lamb chops.

HERBAL VINEGAR WITH LEMON VERBENA & MINT



Herbal Vinegar With Lemon Verbena & Mint image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by @MakeItYours

Number Of Ingredients 3

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Bruise lemon verbena and mint and loosely fill clean glass jars. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks. After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs. Store as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

CHILLED PEA SOUP WITH FROZEN MINT & MALT VINEGAR



Chilled pea soup with frozen mint & malt vinegar image

Serve this silky smooth soup with flavoured ice cubes to keep it chilled - garnish with fresh peas and crispy bacon for a dinner party

Provided by Tom Kerridge

Categories     Lunch, Starter

Time 50m

Number Of Ingredients 12

75g butter
4 rashers smoked streaky bacon
1 onion , sliced
50g golden caster sugar
700g frozen peas , defrosted
10 mint leaves
75ml distilled malt vinegar
4 tbsp demerara sugar
0.5 small bunch mint , leaves picked
50g shelled fresh peas
50ml rapeseed oil
a few small mint leaves

Steps:

  • First, make the ice cubes. Bring 75ml water, the malt vinegar and sugar to the boil. Add the mint leaves and set aside to steep for 10 mins. Strain into a jug, then pour into 12 holes of an ice cube tray and freeze until solid.
  • In a heavy-based saucepan, heat the butter until foaming, add the bacon and fry until crispy. Remove using a slotted spoon and set aside. Add the onion to the pan and cook until soft, about 10 mins. Add the sugar and 400ml water, bring to the boil, then add the frozen peas and mint. Bring back to the boil for 1 min, then remove from the heat and leave to cool a little. Pour the soup into a blender and blend until smooth. Pass through a fine sieve into a bowl (see tip below). Taste and season, then cover with cling film and chill until ready to serve.
  • Chop the crispy bacon into small bits. To serve, mix the bacon with the fresh peas and rapeseed oil in a bowl. Ladle the soup into your dishes and add the ice cubes (if you like, you can crush them a bit too). Top with the bacon and peas, and scatter over a few mint leaves.

Nutrition Facts : Calories 423 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

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