Piccalilli Blend (2024)

FAQs

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".

Piccalilli is often confused with a relish known as Chow Chow. One of the key differences appears to be that many Piccalilli recipes have a wider variety of vegetables added to the ingredients, but generally, the recipes for both relishes can be very similar, or in some instances exactly the same.

Piccalilli, or mustard pickle, is a British take on South Asian pickles. References from the 18^th 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.

It almost always contains vinegar, salt, turmeric and cauliflower, but the rest is up to your imagination. " So “picca” for pickled vegetables, but “lilli?” It possibly originated from the Indian word “leyha”, which means “to lick”. Therefore it seems logical that the word “piccalilli” means “spreadable pickles”.

Piccalilli is simply a yellow-colored relish consisting of vegetables including cauliflower, pearl onions, cucumbers, capers, and spices, with a tangy vinegary taste.

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'.

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.

2. ( sauce) condimento ⧫ salsa.

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.

Ladle into warm sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, seal and label. Store in a cool dark place. Allow the flavours to mature for 1 month and refrigerate after opening. Keeps for 6 months if the jar has been processed.

What do you eat piccalilli with? ›

Serve with raised pies, ham, or strong cheeses.

For me, it has always been Piccalilli. The key to the flavour for me is that wonderful blend of sweet and sour you get from the two-step process. In the first step, you ferment your vegetables, making this pickle super healthy and good for your gut.

Serve with raised pies, ham, or strong cheeses. Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg.

Vegetables (43%) (in varying proportions: cauliflower, onions, pickles), water, sugar, acetic acid, alcohol, vinegar, modified corn starch, rice flour, turmeric, mustard flour, red peppers dried , salt, spices, acetic acid. Contains sulfites.

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.