Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices. Regional recipes vary considerably. Etymology 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 , 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 British piccalilli contains vegetables—regularly cauliflower, onion, courgette 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 eaten as a relish with cold meats such as ham and brawn, and with a ploughman's lunch. It is usually expected to be offered over Christmas, as it brightens up cold turkey and other leftovers. It is usually made in the autumn, when pickling onions become available, and with a steeping process of around two months it will be ready just in time for the festive table. As well as being a commercial product, piccalilli is a mainstay of Women's Institute and farmhouse product stalls. Cypriot piccalilli An unsweetened variation of British piccalilli is found in Cyprus (including northern Cyprus). It is without baby onions, with a milder mustard sauce, and with the addition of carrot pieces. Piccalilli is known in Cyprus as πίκλα (pikla) in Cypriot Greek, and bikla in Cypriot Turkish. It is served as a condiment, and occasionally as a meze dish. American piccalilli In the Northeastern United States, commercial piccalillis are made with a base of sweet peppers or green tomatoes. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and, like British piccalilli, the chunks are larger and it is slightly sweeter. It is commonly used as a topping on such foods as hamburgers and hot dogs. British-style, yellow, piccalilli is