Vinegar has many uses in the kitchen, from a simple vinaigrette dressing to the main ingredient in a pickling brine. Most culinary vinegars contain around 5 per cent acetic acid, which gives vinegar its notable sour taste. In some situations, a stronger vinegar taste may be desirable, such as in a sauce for meat. A stronger vinegar can be produced at home, but keep in mind it affects the consistency as well as the flavour.
Pour the vinegar in a saucepan. The vinegar will reduce by up to half, so pour enough to compensate for the reduced volume.
Set the saucepan on the stove at medium-high heat, until it comes to a boil, then reduce the heat to a simmer.
Stir the vinegar slowly with a spoon as it simmers.
Remove the saucepan from the heat as soon as the vinegar gets to the consistency of syrup.
Add sugar to the vinegar to extra sweetness, if desired. Use no more than ¼ the amount of vinegar. For instance, if you use 1 cup vinegar, add no more than ¼ cup sugar.