if you have very...interesting...taste buds
well the water will make the vinegar less salty but if you put to much water it would taste like nothing
Vinegar is a weak acid and like all acids tastes sour.
Vinegar is a weak acid and like all acids tastes sour.
tastes like saliva
vinegar dissolves the salt making it taste less salty and more vinegary or more like plain French Fries ( depends how much vinegar you put in )
Only if you want what every you are cooking to taste like vinegar.
Italian wedding soup
yes, but it will taste like vinegar. make sure the boil is not too strong or the membrane will pop
From a preservation (and safety) standpoint, any commercial vinegar is the same as any other. All must be sold with a minimum of 5% acidity. The reason to choose Cider vinegar, or any other flavor vinegar, is simply taste. Errr, Taste, and the recipe. Personally, for Bread & Butter pickles, Cider is just fine. But when I use Grandmother Hoskins Salt Dill recipe -- well Cider is to harsh with all that salt. I use a home-made wine vinegar because it is much sweeter. I recommend taste testing. Mix up a very small test batch, and using different vinegars, taste the brine straight. If it turns out that you like pure distilled white vinegar, then more power to you. If you like 45 year old Aged Italian Balsamic vinegar, then more power to your wallet.
I would imagine it would taste quite disgusting.
Italian roast tastes a lot like roast..... with the word Italian behind it. Some people compare it to meat.