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.
Unknown, 1845, presumably variant of pickle, which itself is from Middle English pekille (â€œspicy sauce served with meat or fishâ€) or pikel, from Middle Dutch pekel (â€œbrineâ€).
Alternatively, may be related to paco lilla (â€œginger-spiced pickleâ€), in 18th century British cookbook The Art of Cookery (1747â€“1843; e.g., 1805 edition) by Hannah Glasse (1708â€“1770), also referred to as â€œIndian picklesâ€, 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.