How to make balsamic vinegar at home

Making balsamic vinegar at home

At first glance, it seems difficult to prepare delicious Italian vinegar in a real kitchen, where cinnamon is not used in the daily diet, and cherries are welcome only in summer, but in fact, making pancakes is much more difficult. And so, you can also raise your family's immunity, and brag to your friend, because balsamic vinegar from manufacturers can cost up to 10,000 rubles for a small jar.

In order to prepare this sweet and sour dressing for dishes, you need to prepare:

  • 2 cups cherries
  • 9% vinegar (500 ml).
  • 1 tablespoon sugar.
  • half a teaspoon of cinnamon.
  • peel from one lemon.
  • heat-resistant glass dishes.
  • wooden crush.
  • glass jar. <
  • small glass bottle.

Pour the cherries into a bowl and crush them with the help of tolokushki. Cherries, before crushing, need to be pitted. You need to crush so that an almost homogeneous gruel is obtained from the berry. Add vinegar and cinnamon to the resulting porridge, and mix everything well. Then add lemon peels to the mixture. It is desirable that they are small in size and recently removed. So they will give more useful elements and flavor. Porridge right in this heat-resistant vessel needs to be boiled for 20 minutes. Cool completely, it takes about an hour. Then you need to pour everything into a jar and refrigerate for two days. After this period, the resulting liquid is filtered through a cloth and a fine iron sieve into a sterilized bottle. Homemade balsamic vinegar needs keep refrigerated.

It is worth noting that there is some controversy regarding the preparation of this sauce. Lovers of raisins and spicy aromas are advised not to pull out the cherry pits until the last. Also, the opinion about lemon peels does not agree, many instead of large pieces put chopped in a blender, and get a slightly bitter taste than with the usual recipe.

The preparation of this vinegar at home is hampered by the specificity of measuring the weight of the product and the desire to prepare the product as close as possible to the balsamic one. Many housewives advise: add more sugar, and do not skimp on cherries, otherwise there is little vinegar and a unique dark color may not work.

It is very important to use natural materials during cooking. No plastics, no dyes, as vinegar absorbs odors and the aroma of plastic can be a slight odor. - says one of the chefs of an Italian restaurant in Moscow.

An important fact is the storage of the product and its full readiness. Regular sauce has a shelf life of many years, and a minimum of three years. But home-cooked and accelerated with vinegar, balsamic, is stored in the refrigerator for a little over a month. Therefore, you need to take into account the peculiarity of homemade vinegar and not harvest it in large quantities. Experience shows that 200 ml jars. more than enough for several weeks, even when added to all kinds of dishes. If you make this sauce all the time, you can get used to both the amount of products used for making and the amount of the final liquid itself.

Cooking Balsamic Vinegar

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