Vinegar, lemon, juice or wine added to water to keep vegetables
or fruits from darkening. Water to which lemon juice or wine
vinegar is added, used to stop peeled vegetables from
discolouring. Water to which a mild acid, usually lemon juice or
vinegar, has been added to prevent sliced fruits (especially
apples and pears) and peeled or cut up vegetables (i.e.
artichokes and salsify) from turning dark during preparation. To
make acidulate water, squeeze half of a lemon into a medium bowl
of water. Back to the top A mixture of water and a small amount
of vinegar or lemon juice, used to purify or prevent
discoloration in meats and vegetables. Water to which an acid
has been added. Acidulated water is used to deter oxidation of
certain vegetables and fruits after they have been peeled and/or
sliced. Water that has been made slightly acidic by the
addition... Water to which an acid substance such as lemon juice
or wine vinegar is added. Once peeled, vegetables such as
celeriac, globe artichokes or salsify are immer