Blackberry Mint Vinegar Recipe #12577
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by stephanie
10 min | 10 min prep
2 cups
- 14 ounces fresh blackberries (or you could use raspberries)
- 1/4 cup fresh mint leaves
- 2 cups white vinegar
- Soak and rinse mint leaves and pat dry.
- bruise the mint leaves with a clean mallet or a rolling pin.
- Gently rinse the blackberries and place in a very clean decorative bottle.
- Poor the vinegar, after adding the mint to the blackberries.
- Cork tightly and store in a cool dark place for 3 weeks before sharing with friends.
- (It's a very good marinade for pork roast).
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5 stars