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Old 08-13-2007, 02:50 PM   #11
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Originally Posted by Aurora
My grandson does the same thing. His favorite snack is sliced cucumbers and tomatoes in vingegar with salt. He would rather eat this than cookies. When he finishes the tomatoes and cukes he drinks the vinegar.
Cider and other fruit vinegars are supposed to be quite healthful as a drink. I'm not sure whether the same applies to distilled white vinegar.

Less is not more. More is more and more is fabulous.
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Old 08-13-2007, 03:18 PM   #12
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My recipe for Cincinnati chili (i.e., also known in other places as Greek chili, or even Greek spaghetti sauce) calls for a couple tablespoons of plain old distilled vinegar. I have tried making it with various other kinds of vinegar, but it never tastes as good. the other stuff is just too mild.

Cooking aside, if you live some place where there is a humidity problem and you do not have central a/c, a half cup or so in your laundry's rinse cycle will delete the mildewy smell that sometimes happens in a load of towels.

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Old 08-13-2007, 03:22 PM   #13
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Along the same lines as gotgarlic and aurora, we make a fresh cucumber salad with vinegar (plain old white), sugar, salt, pepper, sliced onion and thin sliced cucumbers. You can add a scoop of mayo to make it creamy if you like. Simply delicious! Also, I make refrigerator pickles and that use plain old vinegar ... they are better than any I've tried to can.

There are many of my mom and grandmother's recipes that just go better with white vinegar ... probably because that's what they were originally made with.
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Old 08-14-2007, 01:11 PM   #14
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Me three, four or whatever on using plain'ole white vinegar for quick cucumber pickles and quick pickled radishes too...

I just put those in, by dinner time they'll be pink

I also use white vinegar for many processed pickles/relishes/chilisauces, and in the boiled dressing for my favourite coleslaw

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Old 08-14-2007, 01:28 PM   #15
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I use it also for Chili sauces and pickles (although I do add Laboratory grade GAA) to alter the % accordingly depending on the application.

it`s good also for Sweet/Sour sauces where you don`t want any color contamination to spoil the look.

Katherine Snow. xx
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