Piccalilli
Piccalilli[1] is a pickle relish of chopped vegetables and spices[2]; regional recipes vary considerably.
British Piccalilli
British Piccalilli contains various vegetables—especially cauliflower—and mustard and tumeric. It is similar to a sweet pickle such as Branston Pickle, except that it is tangier and less sweet, coloured brightly yellow (through the use of tumeric) rather than brown, the chunks are larger, and it is usually used to accompany a dish on a plate rather than as a breadspread. It is usually produced commercially, and sometimes used as a relish for a Ploughman's lunch.
US-American Piccalilli
Commercial American Piccalillis typically contain finely chopped gherkins, are bright green and on the sweet side, and are often used as a condiment for Chicago-style hot dogs. They can be mixed with mayonnaise or crème fraîche to create a remoulade.
Other recipes contain green tomatoes, onions and bell peppers.
Etymology
The word first appeared in the English language in 1845; its etymology is unclear but it might be an alteration of "pickle"[3]. There is no evidence that it is related to the toponym Piccadilly.
The term "paco lilla" appears in some editions of Hannah Glasse's The Art of Cookery to describe an apparently related recipe for a ginger-flavored pickle used for various vegetables.
External links
- Several Piccalilli recipes from RecipeSource
- British Piccalilli recipe from the BBC
- Recipe for Piccalilli with green tomatoes
References
- ^ Spelling as per The Chambers Dictionary, 1994, ISBN 0-550-10255-8.
- ^ Ibidem.
- ^ Merriam-Webster: piccalilli
See also
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