Marylou & Wanda’s Classic Country Relish Tray Recipe
Make Marylou & Wanda’s Classic Country Relish Tray Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Relish Tray Vegetables & Pickles
Cheeses & Meats
Dips & Spreads
Breads, Crackers & Garnishes
Optional Add-ins
Method
Relish Tray Vegetables & Pickles
- 1
Rinse and prep pickles and vegetables
Drain jars of pickles, pickled onions and cocktail onions in a colander and pat dry with paper towels. If using whole large pickles, slice in half lengthwise. Halve radishes and cherry tomatoes if desired. Trim baby carrots and blot dry.
- 2
Arrange in bowls and piles
Place pickles, pickled onions, pepperoncini, cocktail onions, baby carrots, radishes, cherry tomatoes, green olives and black olives into small shallow bowls or arrange in neat piles on the tray so guests can easily grab them. Reserve pepperoncini rings for a central accent pile.
Cheeses & Meats
- 3
Cube and slice cheeses
Cut sharp cheddar, Colby Jack, and smoked cheddar into roughly 1/2-inch cubes for easy picking. Transfer cheeses to separate small bowls or sections of the tray to provide color contrast.
- 4
Prepare meats
Slice summer sausage or salami into 1/4-inch rounds. Fold prosciutto or ham slices into ribbons or roll into small rosettes. Place meats adjacent to cheeses to allow guests to combine as they like.
Dips & Spreads
- 5
Breads, Crackers & Garnishes
- 6
- 7
Assembly & Serving
- 8
Build the tray
Choose a large wooden board or shallow platter. Place the dip bowls (pimento cheese, mustard, honey mustard, ranch) roughly in a diamond or spaced pattern to anchor the display. Surround each bowl with complementary items: put crackers and baguette slices nearest the spreads, cheeses near meats, and pickles/vegetables grouped to add brightness. Use contrasting colors (red tomatoes by green olives, bright carrots near dark cheeses) for visual appeal.
- 9
Add final touches
Sprinkle remaining pepperoncini rings over the center for a classic touch. Insert toothpicks into a few cheese cubes and folded meat pieces for easy picking. If using marinated artichokes or pickled asparagus, nestle them into small sections near the olives. Squeeze a few lemon wedges over tomatoes or olives just before serving if desired.
- 10
Serving notes
Serve chilled or at cool room temperature. Replenish items as needed. Provide small plates and napkins. Leftovers may be refrigerated in airtight containers for up to 3 days (avoid storing crackers with moist pickles to keep them crisp).