Classic American Relish Tray

recipe image


This retro relish tray is a great way to whet your guests’ appetites without filling them up. Serve just one, or all three, in pretty bowls, accompanied by a variety of crunchy veggies such as baby carrots, celery sticks, and blanched asparagus spears.

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Corn Relish:

  • 1 package frozen corn
  • 1 large onion
  • 1 large red pepper
  • 1 large green pepper
  • 1 c. cider vinegar
  • 1/2 c. sugar
  • 1 tsp. mustard powder
  • 1/2 tsp. celery seeds
  • 1/2 tsp. crushed red pepper

Marinated Olives:

  • 1 1/4 c. green olives
  • 1 1/4 c. Kalamata olives
  • 1/4 c. Extra virgin olive oil
  • 4 sprig fresh rosemary
  • 1 tsp. fennel seeds

Quick Pickles:

  • 1 1/2 lb. Kirby (pickling) cucumbers
  • 1 small onion
  • kosher salt
  • 1 c. distilled white vinegar
  • 3/4 c. sugar
  • 1 tbsp. mustard seeds
  • 1 tsp. dill seeds
  • 1/2 tsp. celery seeds


    1. Step 1Corn Relish: (Total time 40 minutes, plus cooling).

      In 4-quart saucepan, combine corn, onion, red pepper, green pepper, vinegar, sugar, mustard powder, celery seeds, crushed red pepper, and 2 teaspoons salt. Heat to boiling on medium-high, stirring to dissolve sugar. Reduce heat to low, and simmer 15 minutes. Transfer mixture to large bowl; cool to room temperature. Cover and refrigerate at least 24 hours, or up to 1 week.

      Each 2-tablespoon serving: about 25 calories, 0 g protein, 6 g carbohydrates, 0 g total fat, 1 g fiber, 0 mg cholesterol, 95 mg sodium.

    2. Step 2Marinated Olives: (Total time 8 minutes plus marinating).

      Place olives in medium bowl. In 1 1/2-quart saucepan, combine oil, garlic, rosemary, and fennel seeds. Heat on medium 3 minutes or until fragrant and hot but not smoking; pour over olives. Let stand at room temperature, uncovered, up to 2 hours. Or, cover and refrigerate up to 2 weeks; bring to room temperature before serving.

      Each 2-tablespoon serving: about 50 calories, 0 g protein, 2 g carbohydrate, 5 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 335 mg sodium.

    3. Step 3Quick Pickles: (Total time 10 minutes plus chilling).

      Cut cucumbers in half lengthwise, then slice crosswise into 1/2-inch-thick half moons. Cut onion in half through root end, then slice crosswise into 1/4-inch-thick half moons. In large bowl, spread one-third of cucumbers in single layer and sprinkle with 1 teaspoon salt. Top with one-third of onion and sprinkle with 1 teaspoon salt. Repeat layering and salting two more times.

      In 4-quart saucepan, combine vinegar, sugar, mustard seeds, dill seeds, and celery seeds. Heat to boiling on high, stirring to dissolve sugar. Remove from heat and pour over cucumber mixture in bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 1 week. Using slotted spoon, remove cucumbers and onions from pickling liquid to serve.

      Each 1/4 cup: about 20 calories, 0 g protein, 4 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 180 mg sodium.

from ghk 1109

Kate Mathis


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