Piccalilli is a chunky yellow relish in a thick mustard sauce. It can be made at home, or bought commercially. It has a taste variously described as pungent, head-clearing, tart, tangy, snappy and vinegary. In the Netherlands, Piccalilli is popular on French fries in the south of the country, and in Amsterdam. It can also make appearances at Dutch Rice Tables. Dutch brands of Piccalilli are sold Put the remaining vinegar in a pot and bring to a boil. Pour some vinegar into the paste, and return the the liquid back into the pot and boil for 3 minutes. Remove from heat and add the drained vegetables. Mix well…. and pack into clean jars and seal at once. Keep refrigerated. LA Living…. A very wet park entrance. Ingredients. 1  1 small, firm cauliflower, broken into florets. 2  6 gherkins, or 3 Persian cucumbers, which I used because I couldn’t find gherkins. 3  1 1/2 cups (10 oz) small, white pearl onions (or 1 large onion, chopped). 4  3 tbsp (1 oz) Kosher salt. Here is the piccalilli recipe from the San Rafael Cook Book (1898) which gave us one of the recipes for chow-chow yesterday. Piccalilli. 1 peck green tomatoes, 8 large onions chopped fine, 1 cup of salt well stirred in. Let it stand over night and in the morning drain off all the liquor, add 2 quarts of water and 1 quart of vinegar; boil all together 20 minutes. To make Piccalilli, the vegetables are washed and chopped, then salted to draw the moisture out and let stand overnight. Excess moisture would weaken the acidity needed to safely make this preserve. The next day, the vegetables are drained, and the excess salt is rinsed off. In the Netherlands, Piccalilli is popular on French fries in the south of the country, and in Amsterdam. It can also make appearances at Dutch Rice Tables. Dutch brands of Piccalilli are sold commercially. Piccalilli is used as an accompaniment to cheeses, cured meats, sausages, meat pies, corned beef, etc. It usually accompanies these on the side of a plate, rather than being put in a sandwich, owing to it being hard to keep the chunks from falling out of a sandwich. In the Netherlands, Piccalilli is popular on French fries in the south of the country, and in Amsterdam. It can also make appearances at Dutch Rice Tables. Dutch brands of Piccalilli are sold commercially. Piccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably. As a term for a mixed collection, piccalilli lends its name to several books of poems, for example, Piccalilli: A Mixture, by Gilbert Percy (1862), and Dilly Dilly Piccalilli: Poems for the Very Young (1989), by Myra Cohn Livingston. Piccalilli. [pickalilly; piccalile]. A PICKLE composed of a mixture of chopped vegetables and hot SPICES, one of which is invariably the TURMERIC that gives its distinctive colour. Piccalilli was also known as INDIAN PICKLE and ENGLISH chow chow [Simmonds (1906)]; [Tradecards (18c.)]. Mason and Brown suggest that this pickle was introduced in the middle of the eighteenth century, and that its name was probably a play on 'pickle' [Mason and Brown (1999)]. [pickling pott; pickle water and spichet pots; pickle pott]. A POT or JAR with a relatively wide mouth to facilitate access to the contents. Martha Bradley advised that 'nothing but Stone or Glass will hold Pickles, for the Vinegar and Salt used in preparing them, eat through anything else. British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. As a term for a mixed collection, piccalilli lends its name to several books of poems, for example, Piccalilli: A Mixture, by Gilbert Percy (1862), and Dilly Dilly Piccalilli: Poems for the Very Young (1989), by Myra Cohn Livingston. This style is sometimes called neon relish. In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. As a term for a mixed collection, piccalilli lends its name to several books of poems, for example, Piccalilli: A Mixture, by Gilbert Percy (1862), and Dilly Dilly Piccalilli: Poems for the Very Young (1989), by Myra Cohn Livingston.
http://www.cooksinfo.com/piccalilli-relish http://christinascucina.com/2014/03/piccalilli-english-style-pickles.html http://www.theoldfoodie.com/2013/05/piccalilli-picalillo-part-2.html http://www.cooksinfo.com/piccalilli-relish http://www.cooksinfo.com/piccalilli-relish https://en.wikipedia.org/wiki/Piccalilli http://www.british-history.ac.uk/no-series/traded-goods-dictionary/1550-1820/piccalilli-pickling https://en.wikipedia.org/wiki/Piccalilli https://en.wikipedia.org/wiki/Piccalilli
why is piccalilli called piccalilli