Pickled lemon | Wikipedia audio article
Channel: wikipedia tts
Date: 12/12/2018

This is an audio version of the Wikipedia Article:
Pickled lemon


00:00:36 1 Usage
00:01:45 2 Variations
00:01:59 3 History
00:03:30 4 Fermentation
00:04:42 5 Nutritional Value
00:05:10 6 Physical and Chemical Changes
00:06:49 7 Role of Minerals, Macronutrients, Acids, and Antioxidants in Fermentation
00:09:35 8 See also



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SUMMARY
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Preserved lemon or lemon pickle is a condiment that is common in South Asian and North African cuisine. It is also known as "country lemon" and leems.  Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.  The pickle is allowed to ferment at room temperature for weeks or months before it is used.  The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued.  The flavor is mildly tart but intensely lemony.