RELISH TRAY
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Provided by Anna Stockwell
Categories Christmas Carrot Pickles Hors D'Oeuvre Radish Olive Celery Quick & Easy Dinner Entertaining Side
Number Of Ingredients 5
Steps:
- Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.
FUN TURKEY RELISH TRAY
This is a great start of your Thanksgiving Feast. While waiting for the "real" turkey to come out. This is a munchie for the kiddies as well as the adults to enjoy. Inspired By: www.eatingwithfoodallergies.com
Provided by Pamela Thompson @spinetingler
Categories Other Snacks
Number Of Ingredients 9
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
Number Of Ingredients 0
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
Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h55m
Yield 9 pints
Number Of Ingredients 17
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.
Nutrition Facts : Calories 513.5, Fat 1.3, SaturatedFat 0.2, Sodium 6382.7, Carbohydrate 118.4, Fiber 6, Sugar 107.9, Protein 4.7
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