4 cups fresh mint, washed and finely chopped
4 cups sugar
⅓ cup lemon juice or lime juice
2 12-ounce bottles English malt vinegar
2 cups white vinegar (I used apple cider vinegar)
1 tsp. ground black pepper
Add all ingredients to a large stockpot. Bring to boil and simmer until mint leaves are softened.
Ladle into hot jars leaving one-inch headspace. Wipe rims and place sterilized lids on each jar. Tighten rings on to fingertip tightness. Process in a boiling water bath for 15 minutes.