Mustard piccalilli (British)
American piccalilli
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Alternative formsEdit


Unknown, 1845, presumably variant of pickle,[1] which itself is from Middle English pekille ‎(spicy sauce served with meat or fish) or pikel, from Middle Dutch pekel ‎(brine).

Alternatively, may be related to paco lilla ‎(ginger-spiced pickle), in 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”,[2] 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 blend). No relation to Piccadilly.[1]



piccalilli ‎(plural piccalillis)

  1. (Britain) A yellow pickle made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
  2. (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.


See alsoEdit


  1. 1.0 1.1 piccalilli” in Merriam-Webster Online Dictionary, Merriam-Webster Online
  2. ^ The Art of Cookery, Hannah Glasse, 1998 facsimile edition of 1805 edition, p. 284
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