Piccalilli

Piccalilli is a type of British relish that is made from a variety of vegetables, vinegar, and spices. It is often used as a condiment for sandwiches, cold meats, and other foods. The name "piccalilli" is believed to have been derived from the Indian word "pachranga", which means "five colors" - a reference to the colorful ingredients used in the relish.

History

The origins of piccalilli can be traced back to the 18th century in England. It was first mentioned in a cookbook by Hannah Glasse in 1758. The recipe was influenced by Indian pickles, which were introduced to England by the British East India Company. Over the years, piccalilli has become a staple in British cuisine and is often served with traditional dishes such as ploughman's lunch and fish and chips.

Ingredients and Preparation

The main ingredients of piccalilli are typically cauliflower, onion, cucumber, and green beans. These vegetables are chopped into small pieces and then pickled in a mixture of vinegar, sugar, and spices such as mustard, turmeric, and coriander. The mixture is then left to ferment for several weeks before it is ready to be eaten.

The exact recipe for piccalilli can vary depending on personal preference and regional variations. Some versions may include other vegetables such as carrots, peppers, or gherkins, and additional spices such as ginger or cloves.

Variations

There are several variations of piccalilli around the world. In the United States, a similar relish known as chow-chow is popular in the South. This version often includes green tomatoes, cabbage, and sweet corn, and is typically sweeter than British piccalilli.

In India, a similar pickle known as achar is popular. This version often includes a variety of fruits and vegetables, and is typically spicier than British piccalilli.

See Also

• List of British condiments
• List of pickled foods

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