Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Jan 6 08:18:30 PST 2012
On 01/06/2012 11:11 AM, Terry Decker wrote:
>> In my own experience, capers are salted, either dry-packed with salt,
>> or in brine. I don't think I've ever seen them in vinegar.
> Looking at the bottle of capers I have in the refrigerator, the
> ingredients are "capers, water, acetic acid, and salt." In essence, a
> pickling brine containing vinegar equivalent. Wonder if that acetic
> acid is petroleum based?
It may be that vinegar (of whatever strength) has to be, by law, of a
certain strength solution to be called vinegar...?
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