piccalilli
English
Alternative forms
Etymology
Unknown, [from 1845]. Presumably variant of pickle,[1] which itself is from (deprecated template usage) [etyl] Middle English pekille (“spicy sauce served with meat or fish”) or pikel, from (deprecated template usage) [etyl] Middle Dutch pekel (“brine”); perhaps influenced by dialectal variants.
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 (deprecated template usage) [etyl] Lua error in Module:parameters at line 333: Parameter 1 should be a valid language or etymology language code; the value "inc" is not valid. See WT:LOL and WT:LOL/E. 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]
Pronunciation
- Rhymes: -ɪli
Noun
piccalilli (plural piccalillis)
- (British) 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.
- (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
Synonyms
- (American pickle relish): chow-chow, India relish
- (American green finely chopped gherkin-based pickle): relish (particularly if used on Chicago-style hot dogs)
See also
References
- ↑ 1.0 1.1 “piccalilli”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.
- ^ The Art of Cookery, Hannah Glasse, 1998 facsimile edition of 1805 edition, p. 284