A hidden secret of the Miami Canner’s range, our piccalilli is beloved by many. But do you know what this delicious condiment really is? Today we take a deep dive into the fascinating history and tasty track record of this underappreciated delicacy, and why everyone needs to add it to their shopping cart today.

Beyond Basics: The Story of Piccalilli

It has an adorable name, but what is piccalilli, really? If you’ve never tried it before, it’s a condiment very similar in concept to atchar or banana pepper relish. It’s a chutney but made from spicy veggies and delicious twists. It became a staple of British foods but has a lot of influence from India, too. It’s worth noting that the Americans have their own version of piccalilli, but it doesn’t taste anything like the traditional Dutch and English types.

Everyone’s piccalilli recipe is a little different but think of a tongue-tantalising blend of cumin, chillies, mustard, shallots, nutmeg, oregano, cabbage, peppers, gherkins, beans, tomatoes, and much more. Because of its unique flavour profile, it goes with nearly anything, especially strong foods that overwhelm other flavours. And because it’s a chutney, at least technically, it lasts forever, too.

People describe it as anything from tart and tangy to snappy, pungent, and vinegary, so you know it has the chops to contribute to any dish you use it in. Use it as a dipping sauce, spread it on sandwiches, or top your meats and cheeses with it- you really can’t go wrong.

What to Do with Piccalilli

If you’re new to the dramatic taste of piccalilli, how can you take it for a test run? Like atchar, its true power lies in how it can hold its own in strong, dominant dishes. This makes it perfect for cured meats and wors, sausages, cheeses (especially strong, smokey cheeses), corned beef, meat pies, and other dishes rich in fat and flavour.

Traditionally, because it’s a little chunky, it’s used as an accompaniment rather than directly in the dish…but shh, we won’t tell if you slap it on a sarmie to enjoy it. Ham, cheese, and egg sandwiches taste particularly good with the added piquancy of piccalilli

If you’re looking for something a little different, add it to a kota. The Dutch actually use piccalilli and fries as a default pairing, so you know it’s going to taste great.

It’s possible to make your own piccalilli, as it’s a fermented and aged product, but it’s just as easy to buy your own. No one has to know! If you’re new to this tasty, succulent way to perk up any dish, why not try Miami’s piccalilli out today? You’ll soon be as hooked as we are!