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".

[6] 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".

[7] Richard Briggs, in his 1788 The English Art of Cookery, similarly calls it "Picca Lillo".

[9] British[11] piccalilli regularly contains the common vegetables cauliflower, onion, shallot, runner bean, carrot, courgette and gherkin, with the seasonings flour, vinegar, ginger, garlic, coriander, mustard powder and turmeric.

In the Northeastern United States, commercial piccalillis are made with a base of sweet peppers or green tomatoes.

[20] In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes, is offered.

This relish may also include onions, bell peppers, cabbage, green beans, and other vegetables.