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.
In the Vinony graph
Vinony's link graph records 430 inbound references to Piccalilli, and connects out to achar, sweet and sour and vinegar.
It sits within the topics American condiments, Brassica oleracea dishes and British condiments.
Vinony links it to 14 Wikipedia language editions.
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
via Wikipedia infobox
Wikidata facts
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- Commons category
- Piccalilli
Sources (1)
via Wikidata · CC0
Article · Español
Piccalilli es un tipo de salsa elaborada con verduras encurtidas. Las recetas acerca de su composición varían mucho entre diversas regiones anglosajonas, existiendo dos tendencias claras: la norteamericana y la británica.
Abstract from DBpedia / Wikipedia · CC BY-SA