March 19, 2018
Eastern European, 5 Ingredients Or Less, 5-Minute Prep,
Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Herbs, Salad Dressing more
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"Recipe source: Milk Street Magazine (March/April 2017)"
In a saucepan over medium heat combine 1/2 cup vinegar, the honey and salt and simmer until large bubbles appear and mixture reduces to about 1/2 cup (7 minutes). Off heat, add the mint, pushing it into the syrup. Let cool at room temperature. Strain into a bowl, pressing the solids. Stir in remaining vinegar. Cool. Refrigerate for up to one month.
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