Is the taste of pickles (as in cucumbers) just the taste of the vinegar and whatever else is in the stuff the cucumbers are sitting in? (I know there are pickles made without vinegar. Obviously I’m not talking about those.) Or does the cucumber itself contribute either flavor or some chemical that changes the flavor of the other ingredients?
When I eat a Vlassic kosher dill pickle, am I basically only tasting vinegar and salt, with the cucumber simply providing texture?