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Classic Relish Tray served on a round lazy Susan type board with an assortment of vegetables , pickles, nuts and olives.
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Classic Relish Tray Recipe

A Relish Tray is an easy cold appetizer platter made with crisp fresh vegetables, pickles, olives, and a creamy dip. It’s perfect for holidays, brunch, buffets, and casual entertaining because it can be customized for any crowd and assembled in advance with minimal prep.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Southern
Servings: 10
Author: Kellie
Cost: $30

Equipment

  • large board or platter
  • assorted small bowls
  • assorted bowls for pickles and marinated items
  • small forks or spoons for serving
  • chef's knife
  • cutting board

Ingredients

What to Put on a Classic Relish Tray

Fresh Vegetables

  • 4 Celery sticks cut into 3–4-inch pieces
  • 3 Carrots peeled and cut into 3-4 inch pieces
  • 1 cucumber sliced into rounds
  • 4 Radishes halved if large
  • 1 cup Cherry tomatoes
  • 1 cup Bell pepper strips
  • 1 cup Broccoli or cauliflower florets
  • 4 Green onions or scallions

Pickles and Briny Bites

  • 1 cup Dill pickle spears or chips
  • 1 cup Sweet gherkins or bread-and-butter pickles
  • 1 cup Cornichons optional but very classic
  • 1 cup Green olives Castelvetrano or “queen” olives
  • 1 cup Black olives
  • 1 cup Pickled peppers pepperoncini
  • 1/4 cup Pickled onions or okra optional

Relish Tray Extras

  • 1 cup Marinated mushrooms
  • 1/2 cup Pickled beets
  • 1 cup Pepperoni or salami if you want it heartier
  • 1 cup Cheese cubes cheddar, Colby jack, Swiss
  • 4 Lemon wedges nice with olives/pickles

Instructions

How to Assemble the Relish Tray (Step-by-Step)

  • Pick your platter: A large oval platter, sheet pan, or divided tray works great.
  • Prep the veggies: Wash and dry everything well (dry veggies = dip clings better).
  • Cut into grab-and-go sticks/spears. Keep pieces fairly similar in size for a neat look.
  • Drain the briny items: Remove pickles/olives from jars and pat lightly so they don’t puddle on the tray.
  • Add a dip: Put dip in a small bowl and place it in the center or one side of the platter.
  • Arrange in sections: Group each item in its own little “pile” around the dip.
  • Put wet items (pickles, peppers) toward the edges. Mix colors (green/red/orange/white) as you go for a classic, abundant look.
  • Finish touches: Add fresh herb sprigs (dill/parsley) if you like. Add a small spoon/fork for olives and pickles, plus toothpicks.

Notes

  • Dry the vegetables well before arranging so they stay crisp and the dip sticks better.
  • Drain pickles, olives, and marinated vegetables well to avoid extra liquid on the platter.
  • For the best texture, assemble the tray within 1 to 2 hours of serving.
  • Carrots and celery can be stored in cold water ahead of time for extra crunch; just drain and dry before serving.
  • The dip can be made up to 3 days in advance and refrigerated until ready to use.

Nutrition

Calories: 207kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1115mg | Potassium: 432mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4151IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 1mg