Its just one of those relishes that always seems either slightly odd tasting, or mushy when bought from the supermarket. We both enjoy this with cold meat, in a sandwich, or nestling beside a pork pie!
It also makes a great little gift. You can add more mustard powder and get it scaldingly hot, or keep it mild when you make it yourself.
Update. I made the piccalilli this afternoon. You only learn by doing! I followed the recipe, but added a jar of silver skin onions, and my husband's idea of putting in some baby cornichans. This meant I was a bit short on Sauce! I should have just put in the last 6oz of vinager I had to lengthen it, but was a bit flustered and didn't think of it until after.
I had great memories this afternoon of my Mother making endless jars of pickles when I was a child. Feeding five sporty, hungry children was no mean feat on a tight budget. This was just how things were done when I was a child. My mother was a very intelligent, creative person. She was a housewife, with a keen political mind. She even stood on local council for a few years. It is lovely to do something like this to bring back long forgotten days.