A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.

A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.

Cold water with vinegar, lemon or lime juice added

It is a solution of 5 to 6 parts water to 1 part acid (typically the acid ingredient is lemon juice or vinegar).  Since the flesh of certain fruits and vegetables, such as apples and pears, will darke [..]

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 a small amount of vinegar, lemon or lime juice has been added. It's used as a soak to prevent discoloration of some fruits and vegetables (such as apples and artichokes) that darken quickly when their cut surfaces are exposed to air. It can also be used as a cooking medium. T

Water containing a small quantiy of lemon juice or vinegar, used to prevent discolouration in vegetables or meat.

The addition of lemon juice or vinegar to cold water-which prevents discoloration of some fruits and vegetables. To every 1/2 pint of water, add 1 teaspoon of lemon juice or vinegar.

cold water with vinegar, lemon or lime juice added.

cold water with vinegar, lemon or lime juice added.

A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.

A combination of water and an acid used to prevent oxidation in meat and vegetables. Acetic acid (vinegar) or citric acid (lemon juice) are commonly used acids.