Created by ellie on March 19, 2018
Step 1: 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.