How to Make Vinegar Stronger

Written by kenneth coppens
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How to Make Vinegar Stronger
Balsamic vinegar works well for vinegar reductions. (Jupiterimages/ Images)

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.

Skill level:

Things you need

  • Saucepan
  • Spoon

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  1. 1

    Pour the vinegar in a saucepan. The vinegar will reduce by up to half, so pour enough to compensate for the reduced volume.

  2. 2

    Set the saucepan on the stove at medium-high heat, until it comes to a boil, then reduce the heat to a simmer.

  3. 3

    Stir the vinegar slowly with a spoon as it simmers.

  4. 4

    Remove the saucepan from the heat as soon as the vinegar gets to the consistency of syrup.

Tips and warnings

  • 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.

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