Mint Olive Vinegar

Mint Olive Vinegar

Ingredients:
1 clove garlic per pint
1/2 teaspoon dried basil or 1 teaspoon chopped fresh basil per pint
1/4 teaspoon dried mint or 1/2 teaspoon chopped fresh mint per pint
6 cups olive oil

Directions:
Remove outer leaves from artichokes; cut off bud tops and stem ends (leave 1 1/2−inch stem if
possible). Wash thoroughly.
In a large pot, combine lemon juice and quarts water. Add artichokes, bring to a boil and simmer 10
minutes. Drain and place artichokes in large bowl or crock. Add equal parts of vinegar and water to
cover artichokes. Cover and let stand 10 hours or overnight.
Drain liquid. Add garlic, basil and mint to clean, hot jars. Pack in artichokes and cover with oil,
leaving 1/2−inch headspace; seal. Process in boiling water bath 30 minutes.
Yields 6 pints.
Roman−Style Artichokes in Oil 258
Sassafras Jelly
Sassafras roots