I posted before about immersing bite-sized chicken
meat in vinegar from a pickle jar. Someone suggested
that this can last several days in the fridge.
Unfortunately, I may intend to cook it in the next
few days, but may be delayed by upto 10 days or more.
So the meat sits in vinegar for a long time. I threw
a batch out today. What a waste. I wonder if the
salty vinegar might not make the chicken last much
longer than several days. Any knowledge about this
out there in web-land?

Cooking Ignoramus