piccalilli
Sign in to savePiccalilli is an English adaptation of Indian pickles, a relish made from chopped and pickled vegetables and spices. The style was intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 1758 and by Elizabeth Raffald in 1769; they salted the vegetables and left them to dry, before adding vinegar. A piccalilli has been sold commercially by Crosse & Blackwell from the 19th century onwards. The English diaspora brought the relish to North America, where it has been adapted into forms such as "neon relish", and back to the British Raj in India.
Key facts
- Prepared food.name
- Piccalilli
- Prepared food.image
- Piccalilli.jpg
- Prepared food.served
- Cold
- Prepared food.country
- England
- Prepared food.main_ingredient
- Pickled vegetables and spices
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Wikidata facts
- Image
- Piccalilli.jpg
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- Commons category
- Piccalilli
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Article
10 sectionsContents
- Etymology
- By nation
- In England
- 18th century
- 19th and early 20th centuries
- Modern
- In North America
- See also
- References
- External links
Piccalilli is an English adaptation of Indian pickles, a relish made from chopped and pickled vegetables and spices. The style was intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 1758 and by Elizabeth Raffald in 1769; they salted the vegetables and left them to dry, before adding vinegar. A piccalilli has been sold commercially by Crosse & Blackwell from the 19th century onwards. The English diaspora brought the relish to North America, where it has been adapted into forms such as "neon relish", and back to the British Raj in India.
== Etymology ==