How to Make Classic British Piccalilli (2024)

FAQs

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.

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.

225 grams peeled pearl onions, fresh or frozen. 225 grams seedless cucumber, cut into large pieces. 2 teaspoons capers, drained and rinsed.

Chowchow appeared in many early Southern cookbooks as "piccalilli '' and "Indian pickle," likely because this Southern relish closely resembles the British condiment called piccalilli, although piccalilli is typically heavier on mustard, more yellow, and contains other vegetables.

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'.

Pickles have a very long history and are found across all cultures. 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.

Looking for something similar to our Ale & Chilli Piccalilli? You might also like our Original Curry Mustard or our Beetroot and Horseradish Relish.

Large chunks of cauliflower, onions, courgettes, celery and cucumber in a more sweet than sharp piccalilli.

Our crunchy Heinz Piccalilli Pickle is bursting with irresistibly tangy flavour. Made with only quality of ingredients, this pickle is perfect for livening up a crispy salad or to add a quick kick to a jacket potato.

Consuming foods that contain beneficial bacteria have also been shown to help support our microbiome, which in turn has a positive impact on our gut health (14) - kefir, kimchi, sauerkraut, pickled veggies (e.g. onions or piccalilli) and probiotic yoghurt are all good options.

How long does piccalilli last in the fridge? ›

Once open, keep in the fridge and use within four weeks.

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.

A true British classic, make plenty of jars of this salty-sour pickle full of summertime veg. Serve with raised pies, ham, or strong cheeses. Salty, sour and scrumptious.

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.

A traditional favourite. Crunchy garden vegetables in a sweet, tangy, mustard sauce spiced with turmeric.

History. Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. There is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE. Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the Maghreb, to Sicily and to Spain.

Anthropological evidence via pieces of old recipes and other written relics, suggests that pickles were part of the Mesopotamian culture in the year 2000 B.C.

We're so sorry we no longer produce this variety. I can't find Haywards Piccalilli in the shops. Is it still available? We're so sorry this product is no longer available.

Mizkan Group added the iconic Sarson's vinegar and Haywards pickles in 2012 and the Branston brand – spanning sweet pickles, chutney, relishes and table sauces in 2013 – to its portfolio.