Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent[1] and Morocco. It was also found in 18th-century English cuisine.[2]
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.[3] 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.
- ^ Oriental Translation Fund (1831). Miscellaneous translations from Oriental languages. Printed for the Oriental Translation Fund.
- ^ The Compleat Housewife
- ^ Herbst, Sharon. Food Lover's Companion (3rd ed), pg 492, Barron's Educational Series Inc.