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 piccalilli sauce 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 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 is the difference between mustard pickle 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 the oldest pickle in the world? ›
The earliest known examples are cucumbers that are known to have been pickled some time around 2030 BC in Mesopotamia, when inhabitants from northern India brought cucumber seeds to the Tigris valley.
How long does piccalilli keep? ›
Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
What does piccalilli taste of? ›
Crunchy garden vegetables in a sweet, tangy, mustard sauce spiced with turmeric. A traditional favourite with cold meats and fantastic with cheese. Serve alongside ham hock terrine with toasted brioche.
How do you eat piccalilli sauce? ›
Serving suggestions. Spread on your toast, use to enrich a cheese or ham sandwich, fill your pie shells, the original Branston Picalilli is a must across the Channel. If you want to play it American, why not top your homemade hot dogs with this pretty yellow sauce.
Why is piccalilli yellow? ›
Piccalilli is the British interpretation of an Indian style pickle from the days of the Raj. The key spices are mustard and turmeric which give the tangy condiment its characteristic yellow hue.
What do British call dill pickle? ›
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.
Description. Our Crunchy & Tangy Heinz Piccalilli Pickle is full of flavour. Get a crispy salad in no time!
Is piccalilli a fermented food? ›
But the twist is that it's been lacto-fermented rather than pickled, which preserves the crunch and intensifies the punch. Enjoy the recognisable taste of piccalilli with a unique twist and layers of flavour.
What are the chunks in piccalilli? ›
Well what can one say so quintessentially English. A mix of cauliflower, courgettes, green beans in a mustard sauce. You only need a great pork pie a chunk of cheese and crusty bread.
What is the purple pickle called? ›
Shibazuke is a popular pickle that originated in Kyoto. These salty and slightly sour pickles have a beautiful natural purple color from purple shiso leaves.
Which pickle is used in Subway sandwich? ›
The sandwich includes new Honey Mustard and thicker dill pickles./Photo courtesy of Subway.
Where is Barton's piccalilli made? ›
Manufacturer Address
Edmund Barton Ltd,Saint Helens,WA9 1BA.
