Pickled Lemon

Preserved lemon

Preserved lemon or lemon pickle is a condiment that is common in the cuisines of the Indian subcontinent and Morocco. It was also found in 18th-century English cuisine.

Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Lemon

The lemon is a species of small evergreen tree in the Citrus genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called lemon.

Lemon (color)

Lemon or lemon-color is a vivid yellow color characteristic of the lemon fruit. Shades of "lemon" may vary significantly from the fruit's actual color, including fluorescent tones and creamy hues reflective of lemon pies and confections.

pickled

Verb

1. simple past and past participle of pickle

Adjective

1. Preserved by pickling.
2. Drunk.

lemon

Noun

1. A yellowish citrus fruit.
2. A semitropical evergreen tree, Citrus limon, that bears such fruits.

Adjective

1. Containing or having the flavour/flavor and/or scent of lemons.
2. Of the pale yellow colour/color of lemons.