Piccalilli is a condiment, not a one-trick sandwich pony. Stir it into mayo for a quick slaw dressing. Add it to potato salad for tang. Spoon it alongside sausages and pork pies. Use it with cheese boards. Add it to leftover meat plates.
If you like toasties, piccalilli works inside as well as on the side. If you like mash, a spoon on the plate adds sharpness that cuts through butter and gravy.
Once you start using piccalilli as a flavour tool, you stop reserving it for special occasions. It becomes part of the fridge routine.