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I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some other reports, I did not need to reduce it, as the original consistence was totally satisfying.) But now it has almost solidified:

balsamic vinegar

How to make it liquid again?

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    Does it change as it warms? You don't need to keep balsamic in the fridge, btw, the pantry is good for 3 - 5 years for 'commercial' balsamic & up to 20 years for the 'good stuff'. – Tetsujin Jan 2 at 9:51
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    A little water would thin it of course. – MaxW Jan 2 at 12:05
  • As it warms, it becomes more liquid. However, some solidified pieces still remain. It looks like that would take several days for them to "melt". – Alexander Pozdneev Jan 3 at 17:50
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I would use some good regular (i.e., a non-reduced or a non-aged) balsamic vinegar to thin it out.

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You can try placing the jar in hot water or use warm running tap water to heat up and re-liquefy the vinegar.

When I have honey that has crystalized and I want it in liquid form, I heat water in a pot, take the pot off the burner, and place the (glass) honey jar in the pot until it is the correct consistency.

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