Relish Tray Revival
/I can't remember a single holiday or celebration table in my mom's home that didn't have a pickle dish or two overflowing with the results of preserving her summer garden's bounty.
The traditional pickle dish or relish tray is finding a new place at the tables of young and old alike. I catered an event a few short years ago and decided to put one together with your standard relish tray fare. I had the components on hand and thought, "Why not?" Nobody was more surprised than I when guests flocked to it in droves. Ever since that day, I always put one together for celebratory occasions.
What Was On A Relish Tray In The "Old Days"?
My heritage relish tray contained Grandma's bread and butter pickles, mom's dills, her pickled beets (my nephew's favorite), olives--both green and black--for the granddaughters, and gherkins. Celery and carrot sticks were added on the rare occasion for "a little extra color," my mom explained.
What I Would Not Change
I think that whatever you cherish from the relish trays of your childhood should be proudly displayed yet today.
For instance, my grandmother's bread and butter pickles are impossible to improve. I will be posting that recipe on a future blog post.
The same is true of mom's pickled beets. I also include gherkins along with standard black and green olives for sentimental reasons. I can still see my nieces filling up on olives and the pickles that fit perfectly into their little hands before dinner. Fortunately, it never seemed to dampen their enthusiasm for the main courses.
What I Would Update
Today we have baby carrots instead of carrot sticks, and I prefer to stuff celery with cream cheese that's mixed with shredded cheddar cheese and garlic powder. I use that same filling to stuff hollowed-out cherry or grape tomatoes. Those few modifications honor the basic components of the vintage relish tray in a new way.
What I Would Add
Any and all pickle varieties can be added. There are so many to choose from. The same is true--maybe more so--of olives. Marinated or stuffed, the options are endless.
In addition, I'm sure in many homes pickled peppers have always been a staple on relish trays. That's not true of my heritage, but as an adult I have always included pepperoncini and other pickled peppers in the display.
Giardiniera mix is another favorite in my household.
Almost anything pickled or marinated can be added, of course. I'd recommend looking to your heritage for ideas. A few suggestions include:
- Artichoke hearts
- Hearts of Palm
- Stuffed Grape Leaves
- Sun-Dried Tomatoes
- Pickled Brussel Sprouts, Green Beans, Mushrooms or any other pickled vegetable of your choosing
Another fresh vegetable I love to add is jicama. It was included on a relish tray I had at a restaurant in the mountains of Colorado once upon a time, and I have never forgotten it. Cut into strips like a carrot stick, it is a lovely addition to a relish tray. Crispy and sweet, it fits in beautifully.
Arranging The Relish Tray
Presentation is a really important part of any platter I arrange. Unless you're using a pickle dish (or multiple ones), it is helpful and also visually appealing to arrange some kind of a green leafy vegetable on your platter before adding the relishes. It helps keep them in place and the edges of the leaves can also act as dividers for the various items.
I prefer to use kale, but any relatively flat and broad leaf green will work. Use a lovely crystal platter or a silver serving tray for an extra touch of vintage.
Do you still put together relish trays? What is included on yours?
