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Piccalilli is a thick, sharp pickle made of small pieces of vegetables — often cauliflower, onion, and — in a bright yellow mustard sauce. People in Britain eat it with cold meat, ham, cheese, or a simple pub lunch. The 'hot' taste is more mustard and spice than . The yellow colour comes from turmeric, so a jar of it looks almost glowing. It is a British word; many have never tasted it. The name's story is not settled. It appears around 1758. It may be a playful twist on pickle, or it may be tied to an old cookbook's ginger 'Indian pickle' (paco lilla). Scholars do not agree, so it is honest to say we are not sure.
英式黃芥末蔬菜醬（配冷肉）
組成Unknown. First use appears around 1758. Presumably a variant of pickle, perhaps helped by dialect forms; or related to paco lilla, an 18th-century 'Indian pickle' in Hannah Glasse's cookbook. Neither story is certain.
原始詞典資料2 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
piccalillinoun
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A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
- There are, however, exceptions. Piccalilli – aka “mustard with other stuff”, aka “that noble Anglo-Indian spiritual creation” – is great with ham, he conceeds^([sic]).
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A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped pickles, and possibly including other vegetables.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。