Balsamic vinegar in a bottle with grapes and grape leaves on a wooden surface
Print Recipe
0 from 0 votes

Homemade Balsamic Vinegar Recipe

Balsamic vinegar is one of those elements that can elevate any dish. Making homemade balsamic vinegar may take time, but it can be well worth the effort.
Prep Time15 mins
Cook Time2 d
Maturing Time4017 d 16 hrs 1 min
Total Time2 d 15 mins
Course: Dip/ Salad Dressing/ Sauce
Cuisine: Italian
Keyword: Vinegar, Balsamic Vinegar
Appliance: Stove, Barrel, Large Tub, Large Pan, Bottles
Author: Paromita Datta


  • Italian grapes Trebbiano, Ancellotta or Lambrusco


  • Acquire the proper grape varieties from Italy (Trebbiano, Ancellotta or Lambrusco)
  • Crush the grapes and simmer them in a pot for 1-2 days.
  • Allow the mixture to reduce by half its volume.
  • Let the mixture cool and then put it in a barrel for at least 1 year.
  • The result after 1 year will be vinegar, but you need to make balsamic vinegar.
  • Store the vinegar in increasingly smaller barrels for the next 10 years or so.
  • The vinegar will evaporate slowly and reduce in volume, but will also soak up the flavors of the barrels.
    A sauce boat of a dark-colored liquid with a sprig of parsley on a wooden surface.