Pickles and Relishes

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


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.


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


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


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.


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


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.


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


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


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


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


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.


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.


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.