This Piccalilli recipe is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce. It's a British staple for sandwiches, picnics and charcuterie. With mixed vegetables like cauliflower and carrot, this is a recipe that grandmothers have made for many years.
Piccalilli was also known as INDIAN PICKLE and ENGLISH chow chow [Simmonds (1906)]; [Tradecards (18c.)]. Mason and Brown suggest that this pickle was introduced in the middle of the eighteenth century, and that its name was probably a play on 'pickle' [Mason and Brown (1999)].