Reduced Balsamic Vinegar

I use reduced balsamic on lots of my vegetables, and especially on a tomato mozzarella salad. You can buy it in the store, but it’s hard to find a real one. This smells up your kitchen, but it is easy and will last for a long time in your fridge. I also use it in my brussel sprouts and my asparagus. It’s a handy recipe to have on hand because it’s add a sweet flavor to your vegetables and it doesn’t have any additives or sugar.

Reduced Balsamic Vinegar (This can also be doubled)

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 teaspoon Celtic sea salt
• tiny pinch of pepper

Directions

Measure and place ingredients in a small sauce pan. Mix well.

Heat on medium low and let simmer until thickens or reduces by about half. Once you see legs on the bottom of the pan like the third picture above, it should be done. If it tastes sweet and not tangy, then you’ll know it’s done too. Don’t simmer too long because it will get sticky and hard! Total time should be about 10 minutes, depending on your stove.

Once done, pour into a small glass bowl with an airtight lid and use or store for later.

Enjoy!