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Sweet piccalilli;- it's a very popular and delicious English version of South Asian pickles. It's a relish of chopped pickled vegetables and spices which dates back many years and is commonly served here with cold meats, sandwiches, and cheeses.
The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle". An apparently earlier reference is in Anne Blencowe's Receipt Book, written c. 1694, which has "To Pickle Lila, an Indian Pickle" credited to Lord Kilmory.
The more familiar form of the word appears in 1769, in Elizabeth Raffald's The Experienced English Housekeeper, as "To make Indian pickle, or Piccalillo". Richard Briggs, in his 1788 The English Art of Cookery, similarly calls it "Picca Lillo". The spelling "piccalilli" can be seen in an advertisement in a 1799 edition of The Times.
British piccalilli
Piccalilli label as used by Crosse & Blackwell around 1867
British piccalilli contains various vegetables—invariably cauliflower, onion, and gherkin—and seasonings of mustard and turmeric. A more finely chopped variety "sandwich piccalilli" is also available from major British supermarkets.
It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is usually used to accompany a dish on a plate rather than as a bread spread.
It is popular as a relish with cold meats such as ham and head cheese, and with an English ploughman's lunch. It is produced both commercially and domestically, being a traditional mainstay of Women's Institute and farmhouse product stalls.
https://en.wikipedia.org/wiki/Piccalilli
Pickled onions (these are very popular in England and are served in fish 'n' chip bars and with tradtional ploughman meals in English pubs.)
They're sold in most supermarkets here too. We like both the small mini pickled onions served with salads and cold meats and cheeses, and larger pickled onions with other dishes.
Pickled red cabbage (extremely popular in England.)
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