Piccalilli
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Piccalilli is a pickle of chopped vegetables and hot spices, generally mustard. Ingredients may include green tomatoes, cabbage, gherkins, cauliflower and onions, but virtually any type of vegetable can be used. The vegetables are cut to small pieces, blanched and covered with a mixture of mustard, vinegar, salt, sugar and spices, such as turmeric, which is responsible for the bright yellow colour of many piccalillis.
It is usually served as part of a Ploughman's lunch or as a topping for meat, often hot dogs and hamburgers. The recipe appeared in the 18th century with unknown origin, possibly English or Indian. The term "paco lilla" appears in some editions of Hannah Glasse's The Art of Cookery to describe an apparently related recipe for a ginger-flavored pickle used for various vegetables. The story is though that it was invented by Napoleon's chef when he didn't have any sauce to add to a dish.
Piccalilli mixed with mayonnaise or crème fraîche is often the basis of remoulade, a popular condiment in Denmark.
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