Time for yet another winning addition to our unmatched selection of pickles, chutneys and relishes. Introducing Burren Balsamics Honey and White Balsamic Piccalilli!
What is piccalilli?
If you’ve never heard of piccalilli, we’re not surprised. Sadly this condiment has fallen out of fashion somewhat in recent years, and many of our customers may never have tried it. Burren Balsamics have come up with a fresh take on this underappreciated classic, so maybe it’s time you got familiar with it!
Despite the rather Italian-sounding name, piccalilli has nothing whatsoever to do with Italy. Like so many tasty foods from the UK, piccalilli can trace its origins to India. Cookbooks dating back as far as the 17th century contain references to “Pickle Lila, an Indian pickle”. Exotic spices like ginger, coriander and turmeric were finding their way to England, and so were recipes which made use of them. Of course, people didn’t have the same fresh vegetables to work with, and had to make do with locally produced fare like carrots, cauliflower and cabbage. The result was something distinctly and uniquely British, and although it’s caught on to some degree in a few other corners of the world, the UK is where it is best known and has remained most popular.
What ingredients are in piccalilli?
After hundreds of years in existence, there are countless variations on piccalilli, so there’s no definitive recipe. But this one, made by Burren Balsamics, is a bang up-to-date modern version of this classic pickle.
Like most of their products, it’s based on balsamic vinegar – a white one this time. This is augmented with locally-sourced Irish honey and spices to form the base of the pickle. Then cauliflower, sweet red peppers, green beans and other vegetables are added. The resulting medley of flavours is a tangy, satisfying, and quite unique taste experience.
But the real magic of piccalilli isn’t just in the flavour – it’s the colour and the texture too! All those vegetables give it vibrant colour as well as a crunchy character which makes it a treat for all the senses.
What can I do with piccalilli?
Just like many of our other pickles and relishes, such as Branston Pickle, Burren Balsamics Honey and White Balsamic Piccalilli goes great in a sandwich, or as a side with cold meats and cheeses. But we also recommend taking it back to its long-lost Indian roots and scooping up mouthfuls on pappadums.
It might be an old classic, but there’s nothing old-fashioned about this zingy treat from Burren Balsamics. They’ve really blown the dust off this half-forgotten condiment and elevated it to another level. Why not try some today?
