Pickles and Relishes

Enjoy these recipes as part of a relish tray, as garnishes for sandwiches and desserts, or low-calorie snacks.


+ enlarge image Blueberry Corn Relish

Blueberry-Corn Relish Seasoned just right with honey, cardamom, and a touch of hot pepper, this flavorful relish complements pork or chicken.

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Dill Pickles Following these steps will guarantee crisp dill pickles. Enjoy them as part of a relish tray, as garnishes for sandwich plates, or low-calorie snacks.

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Corn and Cucumber Relish Here's an out-of-the-ordinary relish with Asian overtones from fresh ginger, toasted sesame oil, and red pepper.

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Peach-Fig Relish Serve this relish in sandwiches, as a salad dressing, or as an ice cream or cake topping.

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Fried Plantain with Spicy Tomato Relish Cover and store any leftover tomato relish in the refrigerator up to one week. Serve with chips or toss with pasta.

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Fresh Cranberry Relish Traditional cranberry and orange relish takes only minutes to prepare.

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Dilly Artichoke and Vegetable Relish For gifts: Spoon into glass jars and tie a festive ribbon around each. Attach a note with instructions for storing in the refrigerator and serving as an appetizer or relish to accompany meat or poultry.

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Green Tomato Relish Try it at your next barbecue, or put it away to give as holiday gifts.

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Pickled Green Tomatoes Finally, the perfect use for all those end-of-season green tomatoes. These crisp tomato pickles are easy to make.

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So-Sweet Squash Pickles These sweet-sour specials are bursting with flavor. Try them solo or on a sandwich.

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Vegetable Relish Tomatoes, zucchini, peppers, and onions combine to make a tangy relish.

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Bread and Butter Pickles There are few things as satisfying as "putting up" homemade pickles from a bumper crop of cucumbers. These sweet and crisp pickles make a fine complement to any meal all year round.

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Sweet Pickle Relish If you have too much of this tongue-tingling relish to fit in the jars, refrigerate the extra in a covered container and use it within 2 weeks.

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Pickled Beets Although the recipe calls for small, whole beets, you can use larger ones. Just remove the tops before cooking. After cooking and removing skin, cut them into 1-inch cubes or 1/4-inch slices.

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