Piccalilli

Not to be confused with Picadillo or Piccadilly.

Piccalilli, or mustard pickle, is a British^[1] interpretation of South Asian pickles, a relish^[2][3] of chopped and pickled vegetables and spices.^[4] Regional recipes vary considerably.

Piccalilli

Mustard piccalilli
Place of origin	United Kingdom
Main ingredients	pickled vegetables and spices
Cookbook: Piccalilli   Media: Piccalilli

Etymology

The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle".^[5] An apparently earlier reference is in Anne Blencowe's Receipt Book, written c. 1694, which has "To Pickle Lila, an Indian Pickle" credited to Lord Kilmory.^[6]

The more familiar form of the word appears in 1769, in Elizabeth Raffald's The Experienced English Housekeeper, as "To make Indian pickle, or Piccalillo".^[7] Richard Briggs, in his 1788 The English Art of Cookery, similarly calls it "Picca Lillo".^[8] The spelling "piccalilli" can be seen in an advertisement in a 1799 edition of The Times.^[9]

By nation

In Britain

Piccalilli label as used by Crosse & Blackwell around 1867^[10]

British^[11] piccalilli regularly contains the common vegetables cauliflower, onion, shallot, runner bean, carrot, courgette and gherkin, with the seasonings flour, vinegar, ginger, garlic, coriander, mustard powder and turmeric.^{[12][13][14][15][16]}

In America

In the Northeastern United States, commercial piccalillis are made with a base of sweet peppers or green tomatoes. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and, like British piccalilli, the chunks are larger and it is slightly sweeter.^[17][18]

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins. Bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called "neon relish".^[19]

In the Southern United States, piccalilli is not commonly served.^[20] In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes, is offered. This relish may also include onions, bell peppers, cabbage, green beans, and other vegetables. While not similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably.^[21][22]

In Surinam

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

In Cyprus

An unsweetened variation of British piccalilli is found in Cyprus (including northern Cyprus). It is without baby onions, with a milder mustard sauce, and with the addition of carrot pieces. Piccalilli is known in Cyprus as πίκλα (pikla) in Cypriot Greek, and bikla in Cypriot Turkish. It is served as a condiment, and occasionally as a meze dish.

See also

• pickling – Procedure of preserving food in brine or vinegar
• acar – Southeast Asian pickled vegetables
• Achaar – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets