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Visiting my sister in laws last week, she gave us a ploughmans lunch, along with onions pickled in balsamic vinegar, in with the onions were cloves of garlic also pickled.
I have never heard of onions pickled in Balsamic before, they were really nice, but the garlic was to die for, in fact I enjoyed it so much I have just pickled a large jar full of it in this way.
Balsamic Vinegar is not something that I have used much before (except when called for in a recipe) as I was not keen on the taste, but this has opened up a whole new range of ideas.
Any one got any more unusual recipes for balsamic vinegar please.

Delicata squash risotto with balsamic is a classic; a filet of beef could work as might a pasta dish with mushrooms.

Balsamic vinegars can be the traditional types, usually aged and you'll partly know their quality by their price, others are blended and much cheaper. For preservation purposes you should make sure the vinegar your using is at least 5% acid, some may not be.
As far as recipes, try making a balsamic reduction from a good balsamic, it will keep forever, you can use it as a condiment to accent many different types of recipes.