View source for Piccalilli

{{short description|British relish of chopped pickled vegetables and spices}}
{{distinguish|Picadillo|Piccadilly}}
{{Infobox prepared food
| name             = Piccalilli
| image            = Piccalilli.jpg
| caption          = Mustard piccalilli
| alternate_name   = 
| course           = 
| served           = 
| country          = [[United Kingdom]]
| region           =
| main_ingredient  = [[pickling|pickled]] vegetables and spices
| variations       = 
| calories         = 
| other            = 
}}
'''Piccalilli''', or '''mustard pickle''', is a [[British cuisine|British]]<ref>Jahangir, Rumeana. (2009-11-26) [https://news.bbc.co.uk/2/hi/8370054.stm How Britain got the hots for curry]. BBC News. Retrieved on 2013-09-20.</ref> interpretation of [[South Asian pickles]], a [[relish]]<ref name="Albala 2011">{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia &#91;4 volumes&#93;: &#91;Four Volumes&#93; | publisher=ABC-CLIO | year=2011 | isbn=978-0-313-37627-6 | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA1-PA286 | access-date=November 3, 2017 | page=286}}</ref><ref>Sally Pasley (August 31, 2011. [http://archive.boston.com/lifestyle/food/articles/2011/08/31/piccalilli/ "Piccalilli"]. ''The Boston Globe''.</ref> of chopped and [[pickling|pickled]] vegetables and spices.<ref name="chambers1">Spelling as per The Chambers Dictionary, 1994, {{ISBN|0-550-10255-8}}.</ref> Regional recipes vary considerably.

== Etymology ==

[[File:Hannah Glasse's Paco-Lilla 1758.jpg|thumb|[[Hannah Glasse]]'s recipe for "Paco-Lilla or India Pickle", 1758]]

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" in her book ''[[The Art of Cookery Made Plain and Easy]]''.<ref>[[Hannah Glasse]], ''[[The Art of Cookery Made Plain and Easy]]'', 6th Ed. 1758, ([https://archive.org/details/bub_gb_xJdAAAAAIAAJ/page/n412 <!-- quote=Paco. --> page 377])</ref> An apparently earlier reference is in [[Anne Blencowe]]'s ''Receipt Book'', written {{c. |1694|lk=on}}, which has "To Pickle Lila, an Indian Pickle" credited to Lord Kilmory.<ref>{{cite book |last1=Sharples |first1=Lady Anne |title=The Receipt Book of Lady Ann Blencowe |date=2004 |orig-year=1694 |publisher=Heartsease Books |isbn=978-0-952-23365-7 |page=85}}</ref>

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".<ref>Elizabeth Raffald, ''[[The Experienced English Housekeeper]]'', 7th ed., Sold by R. Baldwin, 1769, 384 pages ([https://archive.org/details/experiencedengl01raffgoog/page/n352 <!-- quote=Piccalillo. --> page 337])</ref> Richard Briggs, in his 1788 ''[[The English Art of Cookery]]'', similarly calls it "Picca Lillo".<ref>Richard Briggs, ''[[The English Art of Cookery]]'', [https://archive.org/details/englishartcooke00briggoog 1st Ed. London: G. G. J. and J. Robinson], 1788, page 590.</ref> The spelling "piccalilli" can be seen in an advertisement in a 1799 edition of ''The Times''.<ref>''The Times'' 3 Jan 1799. (Advert)</ref>

== By nation ==

=== In Britain ===

[[File:piccalilli-1867.jpg|thumb|upright|Piccalilli label as used by [[Crosse & Blackwell]] around 1867<ref>{{cite book| first= Maxwell Alexander |last= Robertson| title= English reports annotated, Volume 1| publisher= The Reports and Digest Syndicate| year= 1867| page= [https://books.google.com/books?id=GFcyAAAAIAAJ&dq=piccalilli&pg=PA567 567]| via= Google Books}}</ref>]]

British<ref name="british-history/piccalilli-pickling">{{cite web |title=Piccalilli...Pickling |url=https://www.british-history.ac.uk/no-series/traded-goods-dictionary/1550-1820/piccalilli-pickling |website=[[British History Online]] |publisher=[[british-history.ac.uk]] |access-date=12 April 2023}}</ref> piccalilli regularly contains the common vegetables [[cauliflower]], [[onion]], shallot, runner bean, carrot, [[Zucchini|courgette]] and [[gherkin]], with the seasonings flour, vinegar, ginger, garlic, coriander, [[Mustard (condiment)|mustard]] powder and [[turmeric]].<ref name="kilnerjar/piccalilli">{{cite web |title=Piccalilli Recipe |url=https://www.kilnerjar.co.uk/recipe/piccalilli |website=Kilner jar co |access-date=12 April 2023}}</ref><ref name="deliciousmagazine/piccalilli">{{cite news |last1=Knight |first1=Olivia |title=Piccalilli |url=https://www.deliciousmagazine.co.uk/recipes/piccalilli/ |access-date=12 April 2023 |work=delicious. magazine |date=November 2010}}</ref><ref name="goodhousekeeping/piccalilli">{{cite news |title=Piccalilli |url=https://www.goodhousekeeping.com/uk/food/recipes/a559932/piccalilli-559932/ |access-date=12 April 2023 |work=[[Good Housekeeping]] |date=8 April 2016}}</ref><ref name="paulcouchman/piccalilli-regency">{{cite news |last1=Couchman |first1=Paul |title=How to make Piccalilli – Regency Style! |url=https://www.paulcouchman.co.uk/how-to-make-piccalilli-regency-style/ |access-date=12 April 2023 |work=The Regency Cook |date=October 1, 2021 |location=Hove, England}}</ref><ref name="theguardian/pickle-recipes">{{cite news |last1=Fearnley-Whittingstall |first1=Hugh |title=Eat it with relish |url=https://www.theguardian.com/lifeandstyle/2008/oct/25/chutney-pickle-recipes |access-date=12 April 2023 |work=[[The Guardian]] |date=24 October 2008}}</ref>

=== In America ===

In the [[Northeastern United States]], commercial piccalillis are made with a base of [[sweet pepper]]s 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.<ref>{{cite web|url=http://www.lovefood.com/guide/recipes/20469/make-it-dont-buy-it-piccalilli|title=Make it don't buy it: piccalilli|website=www.lovefood.com}}</ref><ref>[http://www.boston.com/lifestyle/food/articles/2011/08/31/piccalilli/ Piccalilli – The Boston Globe]. Boston.com (2011-08-31). Retrieved on 2013-09-20.</ref> 

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 dog]]s. This style is sometimes called "[[Chicago-style relish|neon relish]]".<ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | author-link = Leah A. Zeldes | title = Origins of neon relish and other Chicago hot dog conundrums | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 2010-07-20 | url = http://www.diningchicago.com/blog/2010/07/20/chicago-hot-dog-yellow-mustard-neon-green-relish/ | access-date = 2010-07-31 | archive-date = 2011-07-10 | archive-url = https://web.archive.org/web/20110710130712/http://www.diningchicago.com/blog/2010/07/20/chicago-hot-dog-yellow-mustard-neon-green-relish/ | url-status = dead }}</ref>

In the [[Southern United States]], piccalilli is not commonly served.<ref>[http://www.recipetips.com/glossary-term/t--38072/piccalilli.asp Piccalilli – Definition and Cooking Information]. RecipeTips.com. Retrieved on 2013-09-20.</ref> In its place, [[chow-chow (food)|chow-chow]], a relish with a base of chopped green (unripe) [[tomato]]es, is offered. This relish may also include [[onion]]s, [[bell pepper]]s, [[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.<ref name="eat">{{cite web | last = Zeldes | first = Leah A. | author-link = Leah A. Zeldes | title = Eat this! Chow chow and piccalilli pickle the Southern harvest | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 2010-08-18 | url = http://www.diningchicago.com/blog/2010/08/18/eat-this-southern-pickles-and-relishes/ | access-date = 2010-09-10 | archive-date = 2010-12-29 | archive-url = https://web.archive.org/web/20101229044257/http://www.diningchicago.com/blog/2010/08/18/eat-this-southern-pickles-and-relishes/ | url-status = dead }}</ref><ref>[http://www.practicallyedible.com/edible.nsf/pages/american_piccalilli Piccalilli (American)] {{webarchive|url=https://archive.today/20120525142628/http://www.practicallyedible.com/edible.nsf/pages/american_piccalilli |date=2012-05-25 }}. Practicallyedible.com. Retrieved on 2013-09-20.</ref>

=== In Surinam ===

{{Unreferenced section|date=October 2022}}
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 ===

{{Unreferenced section|date=October 2022}}

An unsweetened variation of British piccalilli is found in [[Cyprus]] (including northern Cyprus). It is without [[baby onion|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 ==

*{{annotated link|pickling}}
*{{annotated link|acar}}
*{{annotated link|South Asian pickles|Achaar}}

== References ==

{{reflist}}

==External links==

*[http://www.recipesource.com/cgi-bin/search.cgi?search_string=piccalilli&filter=off&dir=.%2Fside-dishes%2Frelishes Piccalilli recipes from RecipeSource]
*[https://www.bbc.co.uk/food/piccalilli British piccalilli recipe from the BBC]
*[http://www.diningchicago.com/blog/2010/08/18/eat-this-southern-pickles-and-relishes/#piccalilli U.S. Southern-style chow-chow] {{Webarchive|url=https://web.archive.org/web/20101229044257/http://www.diningchicago.com/blog/2010/08/18/eat-this-southern-pickles-and-relishes/#piccalilli |date=2010-12-29 }}

{{Condiments}}
{{Curry in the United Kingdom}}
{{English cuisine}}

[[Category:Pickles]]
[[Category:British condiments]]
[[Category:American condiments]]
[[Category:Curry in the United Kingdom]]
[[Category:Cypriot cuisine]]
[[Category:Surinamese cuisine]]
[[Category:Brassica oleracea dishes]]
[[Category:Vegetable dishes]]