Piccalilli

From Wikipedia, the free encyclopedia

Piccalilli is a pickle relish of chopped vegetables and spices. Ingredients may include green tomatoes, cabbage, gherkins, cauliflower and onions, but virtually any type of vegetable can be used.

In some versions, common in Great Britain, vegetables are cut into small pieces, blanched and covered with a mixture of mustard, vinegar, salt, sugar and spices, such as turmeric, which is responsible for the bright yellow colour of many piccalillis. However, some American versions are sweet and bright green, notably the relish served with hot dogs in Chicago.^[1]

Piccalilli is often served as a relish with a Ploughman's lunch or as a topping for meat, often hot dogs and hamburgers. The recipe appeared in the 18th century with unknown origin, possibly English or Indian. 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. One story is that it was invented by Napoleon's chef when he didn't have any sauce to add to a dish.^{[citation needed]}

Piccalilli mixed with mayonnaise or crème fraîche is often the basis of remoulade, a popular condiment in Denmark.^{[citation needed]}

[edit] External links

• Several piccalilli recipes from RecipeSource

[edit] References

[edit] See also

Pickle