An indispensable ingredient, pickled lemon in unrivaled for its ability to add tantalizing flavor to any dish it takes part in.
Entirely edible, pickled lemon is most traditionally used in meat and fish stews known as tagines, but are equally dynamic in savoury salads and modern Western dishes.
History of Pickled Lemon
The history of the pickled lemon is entwined with lemon history -- The popular drink lemonade may have originated in medieval Egypt. It was distributed widely throughout the Arab world and the Mediterranean region between 1000 A.D. to 1150 A.D. At this time, the lemon was first recorded in literatures to a tenth century Arabictreatise on farming and was used as an ornamental plant in early Islamic gardens.
Lemons entered Europe (near southern Italy) no later than the first century AD, during the time of Ancient Rome. However, they were not widely cultivated. The first real lemon cultivation in Europe began in Genoa in the middle of the fifteenth century. It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine.
Pickled Lemon Recipes