The Chemistry of Tang: Understanding Acidity and Preservation in Lemon Pickle

The perfect tangy lemon pickle is a lesson in food chemistry. The acidity, primarily from citric acid in lemons and lactic acid from fermentation, is what preserves the food and creates that bright, mouth-watering flavor. The pH level is critical for safety and taste. When you choose a commercially prepared pickle like those from Add Me Foods, you’re benefiting from this controlled science. Their authentic lemon pickle recipes are designed to hit the ideal balance of acidity for both a delicious zesty punch and guaranteed shelf stability.