Piccalilli
British relish of chopped pickled vegetables and spices
Piccalilli
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.
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