I really like piccalilli, almost as much as I like Branston Pickle.
I understand that British piccalilli is different from the American sort, being extremely yellow, containing cauliflower, and being extremely tart: you know the sort of tart; one taste & those saliva ducts at the side of your mouth go into overdrive.
There's a debate about whether a trad Ploughman's Lunch should have piccalilli or Branston as the pickle on the plate. Ploughman's Lunch is also my favourite pub lunch, rather than the cooked heavy stuff usually on offer in pubs.
Ploughman's Lunch, for those unfamiliar with it, is a trad British pub staple (for those pubs still open after Blair introduced a smoking ban in pubs & allowing them paradoxically to stay open 24/7, thus effectively sounding the death knell for most pubs, along with the death knell for numerous Iraqis, as the idiot's political bequest, but another story).
In my area you get, generally speaking:4 slices of cheese, usually Cheddar of course, with a lump of Stilton, Lancashire & a bit of Double Gloucester, some tomatoes, some salad stuff (no dressing: we're British!), a slice of ham, a slice of pork pie, maybe half a boiled egg, a large dollop of Branston (or Heinz or homemade piccalilli), butter & a large lump of crusty wholemeal bread. Oh, & a pint of Old Speckled Hen or John Smith's bitter goes down well with it, too, hereabouts.
The piccalilli/branston debate rages on unabated, as an inclusion in a good Ploughman's.
It should cost no more than £3.50 in Lancs, otherwise you're being ripped off.
I'd eat one now, except it's too cold outside.
Just for info.
I may be bonkers but at least I'm British.