In my kitchen cupboard I have olives in brine and pickled onions in vinegar. There is no doubt that when I go to remove an olive or onion with my fingers (I know I should use a fork) the vinegar feels warmer than the brine. I even filled a jar with water and left it overnight in the cupboard to check. It felt colder than the vinegar. And friends have verified my finding. Surely the vinegar should be at cupboard temperature? Has anybody any idea what's going on?
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