Lime Pickle /la?m ?p?k.?l/

Lime pickleis a popular Indian condiment made from limes and spices.
It is prepared by mixing chopped limes with salt, chili, and various spices.
The mixture is then left to ferment in jars, which gives lime pickle its sour and spicy flavor.
This condiment is commonly served with rice and curries, enhancing their taste.
Lime pickle is also rich in vitamin C, making it a healthy addition to meals.
Many people enjoy lime pickle for its unique taste and ability to add flavor to dishes.

酸橙腌黄瓜是一种广受欢迎的印度调味品，由酸橙和香料制成。
它是通过将切碎的酸橙与盐、辣椒和各种香料混合而成的。
然后将混合物放在罐子中发酵，这使酸橙腌黄瓜具有酸辣的风味。
这种调味品通常与米饭和咖喱一起食用，增强其味道。
酸橙腌黄瓜还富含维生素C，是健康的餐桌补充品。
许多人喜欢酸橙腌黄瓜，因为它独特的味道和为菜肴增添风味的能力。

配套练习??

?? 完形填空（Cloze Test）

1.Lime pickleis a popular condiment made from ______ and spices.
（a. oranges / b. limes / c. lemons）

2.It is prepared by mixing chopped limes with salt, chili, and various ______.
（a. fruits / b. spices / c. oils）

3.The fermentation process gives lime pickle its sour and ______ flavor.
（a. sweet / b. spicy / c. bland）

4.Lime pickle is often served with ______ and curries.
（a. pancakes / b. rice / c. bread）

5.This condiment is rich in ______ C, which is good for health.
（a. vitamin / b. protein / c. carbohydrate）

? 选择题（Multiple Choice）

6.What is the main ingredient in lime pickle?
A) Cabbage
B) Limes
C) Tomatoes

7.Which flavor best describes lime pickle?
A) Sweet
B) Sour and spicy
C) Mild

8.Why do people enjoy lime pickle?
A) It is cheap.
B) It is hard to make.
C) It adds flavor to meals.

?? 填空题（Fill in the Blanks）

9.The sour taste of lime pickle comes from the ______ used.
（可选答案：limes, lemons, oranges）

10.Lime pickle is a great addition to ______ for extra flavor.
（可选答案：snacks, desserts, meals）

11.Many people like to eat lime pickle with ______ rice.
（可选答案：cooked, cold, fried）#p#分页标题#e#

12.The unique flavor of lime pickle can ______ a dish.
（可选答案：enhance, spoil, hide）

练习答案?

b. limes b. spices b. spicy b. rice a. vitamin B) Limes B) Sour and spicy C) It adds flavor to meals. limes meals cooke enhance

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