Origin of piccalilliprobably ; from pickle: formerly also piccalillo
Origin of piccalilliProbably alteration of pickle.
- (UK) A yellow pickle 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.
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”, which suggests an Indo-Aryan source; compare mulligatawny, of Tamil origin, which also features turmeric prominently, and curry, of Tamil or Middle English origin (blend). No relation to Piccadilly.