Piccalilli is a mild mustard, turmeric and vinegar based sauce with the addition of chopped onions and cauliflower florets to make a relish type chutney.
It is a very popular, typically English, tangy relish which can be eaten with cold meats such as ham, sandwiches, snacks and salads. It is a traditional English mainstay relish with savoury food.
Did you know that Bartons Piccalilli was first developed at the turn of the last century when my great grandparents started to buy vegetables from the Liverpool Vegetable Market to preserve in spiced vinegar and sauce mixes. At that time, the spices such as Turmeric would have arrived through the port of Liverpool, introducing spice to Great British foods. Delicious, how lucky we are!
Fact: Piccalilli dates back the middle of the 18th century when it was originally named ‘little pickle’ and later ‘mustard pickle’ and today it is fondly known as ‘Piccalilli’.
Traditional English Piccalilli is ready to eat. It is an ambient product available in glass jars with a two year shelf life from the date of production. Once opened it should be kept cool place and away from bright light and will last up to 6 weeks. For those who need more than a jar, we also have catering sizes.
Vegetables in variable proportions (cauliflower (contains sulphites), onions), water, barley malt vinegar, cornflour, sugar, mustard, turmeric, acetic acid, salt.
For allergens, including cereals containing gluten, see ingredients in bold.
Store in a cool, dry place. Once opened, keep refrigerated and use within 6 weeks.
Typical values per 100g
| Energy KJ | 204 |
| Energy Kcal | 48 |
| Fat | 0.4g |
| (of which saturates) | 0.0g |
| Carbohydrate | 10.4g |
| (of which sugars) | 4.2g |
| (of which starch) | 6.2g |
| Protein | 0.7g |
| Salt | 1.4g |
