Drake and Long - Pickles for the Perceptive Palate
Pickle: c.1440, probably from M.Du. pekel "pickle, brine," from a Low Ger. root of uncertain origin or meaning (cf. Du. pekel, E.Fris. päkel, Ger. pökel). Originally a sauce served with meat or fowl; meaning "cucumber preserved in pickle" first recorded 1707. Figurative sense of "sorry plight" first recorded 1562.
(Anonymous, with apologies to Gerard Manly Hopkins)
Glory be to God for bottled things —
For pies all mustard-crusted in the pantry now;
For garlic copper-coloured from ginger and wine;
Well-seasoned onions in plaited strings;
Pâtés potted and spiced — boar, venison, cow;
And allspice, relish, piccalillis fine.
All eggs devilled, balsamical, cured, soused;
Whatever is pickled, preservéd (who cares how?)
With clove, sloe; sweet, sour; astringent, brine;
We muster forth from larders where they're housed: