piccalilli en · NOUN
Etymology
Unknown. First use appears c. 1758. Presumably a variant of pickle, which itself is from Middle English pekille (“spicy sauce served with meat or fish”) or pikel, from Middle Dutch pekel (“brine”); perhaps influenced by dialectal variants. Alternatively, it may be related to paco lilla (“ginger-spiced pickle”), from the 18th century British cookbook The Art of Cookery (1747–1843; e.g., 1805 edition) by Hannah Glasse (1708–1770), also referred to as Indian pickles, which suggests an Indo-Aryan source; compare mulligatawny, of Tamil origin, which also features turmeric prominently, and curry, of Tamil or Middle English origin (or a blend). Not etymologically related to Piccadilly.
Meanings
-
(UK) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
There are, however, exceptions. Piccalilli – aka “mustard with other stuff”, aka “that noble Anglo-Indian spiritual creation” – is great with ham, he conceeds^([sic]).
2020 April 9, Sam Jones, “Spanish writer spills beans on UK's saucy secrets”, in The Guardian, →ISSN:
- (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped pickles, and possibly including other vegetables.
Forms
| Spelling | Features | Labels | Source |
|---|---|---|---|
| piccalillis | Number=Plur | lexicographic | |
| picalilli | alternative | lexicographic |
Relateds
mulligatawny · curry · pickle