Piccalilli is a British mustard pickle made with vegetables in a sharp, tangy sauce. It is bright, punchy and designed to cut through rich food. If you have ever had a ploughman’s lunch with cheddar and bread, you have met piccalilli in its natural habitat.
The best way to eat piccalilli is with strong cheese, ham, roast beef or pork pie. The mustard tang balances fat and salt, while the vegetables add crunch. It also works brilliantly in sandwiches because it brings flavour and texture without needing extra fuss.
Try it spooned into a cheese toastie, stirred through mayo for a quick sandwich spread, or served alongside cold cuts. If you like a bit of heat, look for chilli piccalilli. If you prefer it smoother, a spreadable golden piccalilli is easier to layer into wraps and bagels.