Dill Pickle White Balsamic

White balsamic vinegar is used by restaurant chefs not only for its milder flavor but also because it will not turn a salad dressing or sauce brown like dark balsamic vinegar will. This dill-pickle white balsamic vinegar will complement your vegetable dishes and salads. It can be used in any vinaigrette recipe, to dress roasted vegetables, or to glaze a pan of crispy chicken thigh bits. This balsamic is greatly complemented by butter olive oil and / or Meyer lemon olive oil.

• 375 ml bottle
• 100 ml bottle

NOTE: Our balsamic vinegar is reduction balsamic vinegar, also known as balsamic glaze, from Modena, Italy, and is made with wine vinegar and grape must (crushed Trebbiano and Lambrusco grapes). None of our balsamic vinegars contain any added sugar; the sugar in our balsamic comes from grapes. 

Balsamic vinegar does not require refrigeration. Refrigeration can cause condensation to form inside the bottle, which can dilute the flavor. The best way to store balsamic vinegar is in a dark, dry place, such as a dark cupboard or pantry, at room temperature. It is best to keep bottles away from heat sources and avoid extreme temperature fluctuations.