After receiving the Great Taste Award 2-star for Youngs Provisions, we wanted to dig a little deeper into the history and origins of Piccalilli.
The best explanation was found in British History Online – www.british-history.ac.uk
‘A pickle is composed of a mixture of chopped vegetables and hot spices, one of which is invariably turmeric that gives its distinctive colour. Piccalilli was also known as Indian pickle and English Chow Chow [Simmonds (1906)]; [tradecards (18c.)]. Mason and Brown suggest that this pickle was introduced in the middle of the eighteenth century, and that its name was probably a play on ‘pickle’.
The first known record of the name ‘piccalilli’ is in 1772 by a Mrs Raffald in her cookbook, who gave a recipe for making ‘Indian Pickle or Piccalillo’ that is very similar to modern ones. Her recipe was clearly adapted to domestic cookery, using only common vegetables like cabbage, cauliflower, cucumber, raddish pods, kidney beans and beetroot or ‘any other thing you commonly pickle’.
No recipe book prior to Raffald’s has been found to contain a recipe under the name of piccalilli, but thereafter most included one, often lifted virtually verbatim from Raffald. Tellingly, the first edition of Hannah Glasse’s cookery book did not contain a recipe for it, but by the 5th edition in 1755 she included one for ‘Indian Pickle’.
‘If piccalilli originated in the east, which is at least possible given its alternative name, it may have formerly had more exotic ingredients along the lines of skill’s ‘Indian pickles, or exquisite and much admired Pickalilly, composed of hot mixed pickles after the manner of those prepared in the east indies; Mangoes, cauliflowers, lemons, gherkins, onions, samphire, Indian cabbage, French beans, carrots.
Although up-market shops may have continued to sell such exotic versions, piccalilli became par excellence the pickle of choice for domestic make, as it readily accommodated gluts of vegetables from the garden. as Raffald advised, ‘you may put in fresh pickles, as things come in season, and keep them covered with vinegar.’
To try our delicious award-winning Piccalilli, visit our shop here.
FAQs
Piccalilli originated in England. The first written recipe appears to be Lady Anne Blencowe's. In 1694 she wrote down a recipe that she called “to pickle lila”, which she in turn accredited to Lord Kilmore. "The great thing about piccalilli is that it is a very adjustable and forgiving condiment.
What is another name for piccalilli? ›
Piccalilli was also known as Indian pickle and English Chow Chow [Simmonds (1906)]; [tradecards (18c.)]. Mason and Brown suggest that this pickle was introduced in the middle of the eighteenth century, and that its name was probably a play on 'pickle'.
What's the difference between pickles and piccalilli? ›
Piccalilli, or mustard pickle, is a British take on South Asian pickles. References from the 18th century describe Piccalilli as Paco-Lilla or India Pickle, a tangy and slightly spicy relish typically made from a combination of chopped and pickled vegetables and spices.
What is piccalilli made of? ›
British 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. Available from major British supermarkets, more finely chopped, is "sandwich piccalilli".
What are the chunks in piccalilli? ›
Large chunks of cauliflower, onions, courgettes, celery and cucumber in a more sweet than sharp piccalilli.
Who made the original piccalilli? ›
Piccalilli originated in England. The first written recipe appears to be Lady Anne Blencowe's. In 1694 she wrote down a recipe that she called “to pickle lila”, which she in turn accredited to Lord Kilmore. "The great thing about piccalilli is that it is a very adjustable and forgiving condiment.
What is a dill pickle called in England? ›
A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin (/ɡərkɪn/) in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
Is Piccalilli a probiotic? ›
Piccalilli: live, fermented & organic! Mellow & sour, mango-mustard-curry notes. 120M+ live probiotic bacteria per serving.
What is the most popular pickle in the world? ›
If you've seen American media before, you'll likely know that they have a great relationship with a classic dill pickle. So much so that in the late 90s, National Pickle Day was introduced to celebrate the beloved pickle as one of the world's top pickled treats.
What is America's favorite pickle? ›
The dill spear is America's favorite pickle, and none are more popular than Vlasic® Kosher Dill Spears. Tasty, juicy, and crunchy, the fresh-pack Vlasic Spear is cut lengthwise and perfect on a plate with your favorite sandwich.
Once opened it should be kept cool place and away from bright light and will last up to 6 weeks. For those who need more than a jar, we also have catering sizes.
What if my Piccalilli is too runny? ›
If the sauce is still too runny, you can simmer for a bit longer or make a bit more paste of cornflour and add this to the sauce. Add to sterilised jars and screw the lid on while it's still hot.
How to thicken Piccalilli? ›
Bring it up to a gentle simmer. Whisk the remaining vinegar with the cornflour to give you a smooth paste. Stir it into the simmering liquid to thicken.
What meat goes with piccalilli? ›
Place a bowl of Particularly British Piccalilli in the center of a plate. Arrange around it the slices of Wiltshire ham, thick chunks of Cheddar cheese, half a pork pie, a crusty bread roll, slices of apple and pickles of your choice.
What does piccalilli taste like? ›
Piccalilli is simply a yellow-colored relish consisting of vegetables including cauliflower, pearl onions, cucumbers, capers, and spices, with a tangy vinegary taste.
What are the bumpy pickles called? ›
Gherkin Pickles
Gherkins (sometimes called baby pickles) are small, bumpy cucumbers that are mainly used for pickling. Since they're so tiny, gherkins are usually jarred whole.
What is another name for pickle crisp? ›
Calcium Chloride is a generic firming agent that can be used in pickling.
What is the fancy name for baby pickles? ›
Those pickles are called cornichons (pronounced "KOR-nee-shons"), and they are exactly what they seem to be: tiny pickles, or, as the English call them, gherkins.
What is another name for the vegetable salsify? ›
It also grows wild in many places and is one of the most widely known species of the salsify genus, Tragopogon. It is commonly known as purple or common salsify, oyster plant, vegetable oyster, Jerusalem star, Jack go to bed, or simply salsify (although these last two names are also applied to other species).
What is pickle condiment called? ›
In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.
