Balsamic Vinegar — John D. Silvio

Balsamic vinegar. Nuff said. Most know it. Many have had it. Some of us love it. But much like wine, that other product produced from the grape, it comes in a wide range of qualities and prices. I’m not an expert. I’m not here to tell you what’s good or bad. That’s a matter of taste and up to you.

But I can say, the better the vinegar, the simpler it gets. Higher quality balsamic vinegars are basically syrups that embody the Italian concept of agrodolce, or sweet and sour. There are few things I like better than a drizzle of good vinegar on a sliver of aged provolone or parmesan. Really that it’s. It’s best used to finish dishes with simple, complementary flavors.

However, spending $50 or $200 on a bottle of vinegar isn’t realistic for most people. Luckily there are plenty of ways to use that bottle of balsamic vinegar that can be picked up at your local grocery store. Here are a few suggestions.

Balsamic Dijon Vinaigrette

Perfect on a garden salad, the addition of mustard acts as an emulsifier - meaning the old adage about mixing oil and water no longer applies. The traditional ratio of oil to vinegar in a vinaigrette is 3 to 1, but I usually go with a ratio of 2 to 1 because I really like the acid.

Time: 5 minutes
Makes: About 2 cups of dressing

Ingredients

1 cup to 1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/4 cup dijon mustard
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried Italian herbs

In medium mixing bowl, whisk all ingredients until the dressing is emulsified (it thickens and the oil and vinegar no longer separate). Refrigerate and store up to two weeks.

L: Oil and vinegar don’t mix… R: Unless they’re emulsified with mustard.

Balsamic Pickles

Making quick pickles is, in fact, quick and easy.

Active Time: 10 minutes
Total Time: 1-3 days
Makes: 1 Pint

Ingredients

1 1/2 cups sliced cucumber or baby carrots
1/2 cup balsamic vinegar
1/2 cup water
1/4 cup kosher salt
1/4 cup sugar
1 tsp mustard seeds
1 tsp whole black peppercorns

In a mixing bowl, combine all ingredients except for the cucumber or carrots and stir until the salt and sugar is completely dissolved. Add the vegetables. Store in the refrigerator in sealed plastic containers. If using cucumber, give them a day, if using baby carrots, give them two or three days for the brine to soak in. Keep refrigerated for up to 2 weeks.

Balsamic Strawberries

Perfect with vanilla ice cream and whipped cream or on a strawberry shortcake.

Active Time: 10 minutes
Total Time: 4 hours to overnight

Ingredients

1 lb. Strawberries
1 tbsp. Balsamic Vinegar
1 tbsp. Sugar

Slice the strawberries. In a plastic container with a tight lid, add the strawberries, vinegar, and sugar and seal. Make sure there’s no leaks. Shake the container around for a couple minutes (this is called macerating). Put the strawberries in the refrigerator. Shake them up every so often if you feel like it. They should be ready in a few hours, but its best to let them sit overnight.

L: Strawberries before macerating R: Strawberries after 24 hours