As I added a splash of maple syrup vinegar to a dish last week, and saw I was almost out, I thought, hey, I should make this again, making it was fun! And then I realized that I had written about making it back in October and never let you know how it turned out!
In this October entry, I made maple syrup vinegar from this popular science article. Before aging, it filled three mason jars:
If you have some extra maple syrup around, I TOTALLY recommend this recipe. It was delicious, and I find the vinegar to be a lot more versatile than I'd expected. I had known it would be good for salad dressings, but it's also excellent when added to virtually any sauteed vegetable--carrots and mushrooms especially. Its flavor plays very well off of a particularly garlicky or oniony dish, and you can use it anywhere you'd use balsamic vinegar, though it's a bit sweeter and a little less sharp. Plus you'll feel like a mad scientist while making it.