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Ingredients
- 1 Large bunch Garden Mint
- 20 g White Sugar
- A pinch of sea salt
- 60ml fresh boiling water
- 60 ml Cider Vinegar
- 1 Shallot or a little red onion finely diced (optional)
Method
- Pick the mint leaves from the stalks & chop.
- Cover the chopped mint with the salt & sugar.
- Pour the boiling water over the mint, salt & sugar.
- Leave to cool a little.
- Add the vinegar then stir through the shallot.
- Keep refrigerated in a sealed jar for up to 5 days.
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