Best Vegetable Relish Trays Recipes

ULTIMATE VEGETABLE TRAY RECIPE

Steps:

• Cut your vegetables into smaller pieces that are perfect for dipping
• Place your dip(s) on the tray
• Using a variety of fresh vegetables with different colors, organize and place them around the dips
• Keep in the refrigerator until you're ready to serve

THE BEST RELISH TRAY

Steps:

• Drain all of the marinated or pickled ingredients and arrange on relish trays.
• Serve immediately or cover and store in the refrigerator until ready to serve.

RELISH TRAY

Steps:

• Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

FUN TURKEY RELISH TRAY

Steps:

• Start with your peppers. Cut each one into slices - crosswise - forming rings. Then cut each ring in half. (Save the bottoms of the peppers for later... they'll form the turkey body!!) Cut a piece of the red pepper - about 1/2 inch - to use later for the turkey face.
• Get started laying things out by first laying lettuce leaves across your platter until the surface is completely covered. Start forming "feathers" by creating a circle out of your cucumber slices toward the bottom of the platter. Above them, take your red peppers and make a half-circle. Do the same with the yellow and then green peppers. Next, use your baby carrots in a row above the pepper row... laying them down vertically not horizontally.
• Next, create the turkey's "body" and "face." Identify where you'd like to place the "eyes" and insert 1/2 a toothpick into those two spots. Black beans will create the eyes, so push a single bean onto the end of each toothpick...being careful that the toothpick doesn't go all the way through. Create a "beak" by cutting a triangle out of the bottom of the yellow pepper that you set aside. Using a toothpick, attach it just below the "eyes." Then, take the small red pepper slice you set aside at the beginning and use a toothpick to place it just left of your "beak."
• Create your "legs" with the celery stalk that have been cut in half the long way. Form the "feet" by making two slices from the end of each stalk to just before the center. Soak them in an ice water bath in the fridge until the ends begin to curl up. When ready, positing the "legs" so that they're protruding from underneath the cucumber layer. Now... you're ready to serve! Dunk into your favorite dip and enjoy!!!

VEGETABLE RELISH TRAYS

Steps:

• Have fun with your relish trays. Use a variety of color, vary the selection, and take advantage of specials, buying vegetables in their individual seasons. Quadruple-combination relish trays include: 1. Baby carrots, broccoli and cauliflower florets, and purple cabbage cut in lacy slices. 2. Raw sweet potato slices, celery sticks, sliced fresh mushrooms, and cherry tomatoes. (Tomatoes are technically a fruit, but lend themselves to a vegetable platter.) 3. Sliced cucumbers, sliced tomatoes, sliced purple cabbage, and cauliflower chunks. 4. Sliced sweet red and yellow peppers, sliced zucchini, and carrot sticks. 5. Jicama slices, green pepper slices, cherry tomatoes, and sliced sweet potatoes. 6. Snow pea pods, baby corn cobs, cherry tomatoes, and baby carrots.

EIGHT VEGETABLE RELISH

Steps:

• Add the first 8 ingredients to a very large bowl; gently stir to combine.
• Add pickling salt; stir to combine.
• Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
• Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
• Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
• Bring the mixture to a boil.
• Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
• Cover with lids and make sure bands are screwed on tightly.
• Process in boiling water bath for 15 minutes.
• Let cool.