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Piccalilli
Piccalilli is pickle consisting of blanched vegetables, powdered black mustard, vinegar, salt, sugar, and the Turmeric powder.
In Denmark, Remoulade is made by mixing Piccalilli and Mayonnaise.
According to documentary evidence, Mrs. Raffald is the first to use the word Piccalilli. Mrs. Raffold gave a recipe for making 'Indian Pickle or Piccalillo' that is very similar to modern ones [Raffald (1772)]. Her recipe included common vegetables such as: Cabbage, Cauliflower, Cucumber, Raddish pods, Kidney beans, and Beetroot. The Hannah Glasse's cookery book, the 5th edition in 1755 includes 'Indian pickle' [Glasse (1747, facs. 1983)].
It is believed that the original Indian Pickle included: Mangoes, Cauliflowers, Lemons, Gherkins, Onions, Samphire, Indian Cabbage, French Beans, Carrots. [Tradecards (1800)]. As Raffald advised, 'You may put in fresh pickles, as things come in season, and keep them covered with vinegar &c'.
OED earliest date of use: 1769
Sources: Tradecards.
Salt: 4 oz
Flour: 2 Tablespoons
Sugar: 4 oz
Ground Mustard seeds: 2 oz
Ground Turmeric: 1 oz
Vinegar: 5 cups
Bring water to a boil. Add Cut up vegetables. Cook for 2 minutes. Drain water. Pat dry with clean towel. Mix vegetables and salt. Leave for 12 hours. Drain off any moisture. Put in large glass or ceramic mixing bowl.
Combine Flour, Sugar, Ground Mustard seeds, Ground Turmeric. Add vinegar, make paste.
Slowly heat the paste to a boil. Pour over vegetables. Combine well.
Pack in Ceramic or Earthen Jar.
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