Piccalilli
≈ 2 min read
Names in other languages
No names in other languages are held for this entry yet.
Article bodies are English and are not machine-translated. A name in another language is not a translation of the article.
Piccalilli is a relish from English cuisine made from chopped and pickled vegetables and spices. It was adapted from Indian pickles in the 18th century, with the style being intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 17581 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.
Piccalilli is a relish from English cuisine made from chopped and pickled vegetables and spices. It was adapted from Indian pickles in the 18th century, with the style being 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. File:Hannah Glasse's Paco-Lilla 1758.jpg|Hannah Glasse's recipe for "Paco-Lilla or India Pickle", 1758 File:Raffald Indian pickle or Piccalillo.jpg|Elizabeth Raffald's recipe for "Indian pickle or Piccalillo", 1775 Piccalilli recipes from RecipeSource British piccalilli recipe from the BBC U.S. Southern-style chow-chow
Text derived from https://en.wikipedia.org/w/index.php?oldid=1377290653 under CC BY-SA 4.0; modifications have been made.