Easy Relish Tray

This relish tray is a salty, tangy spread of jumbo black olives and pickled Brussels sprouts, plus whatever pickles and pickled vegetables you love, served in little jars so the brines stay separate. It’s the easiest appetizer on the Thanksgiving table, and you can put it together the night before. Everything comes straight from a jar, so there’s no cooking at all. It’s ready in 10 minutes and serves 10.

My parents entertained a lot when I was growing up, even if it was just our large family getting together. Whatever the occasion, there was food covering every surface. And one of the very first things to hit the table was my mom’s relish tray.

Simple, a little tangy, a little salty, and impossible to walk past without grabbing something. I used to stick the black olives on the ends of my fingers and eat them one by one. No shame.

Mine skips the heavy glass dish. Everything goes into little jars and glasses so the brines don’t mix. And it’s not just a holiday thing. Set one out at your summer BBQ or Easter brunch, too.

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More Snack Boards and Platters

• Christmas Snack Platter – a holiday platter for the whole crowd
• Antipasto Cheese Board – Italian meats, cheeses and marinated bites
• Mezze Platter – hummus and Mediterranean nibbles
• Summer Snack Board – a warm weather board for the patio

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See recipe card for complete information on ingredients and their quantities.

What Is a Relish Tray

A relish tray is a platter of pickled, briny things like olives, pickles and pickled vegetables, set out before a meal or as part of an appetizer spread. That’s the big difference from a veggie tray. Almost nothing on a relish tray is raw.

It’s called a relish tray because of what’s on it. Merriam-Webster defines a relish as “a condiment (as of pickles or green tomatoes) eaten with other food to add flavor,” and also as an appetizer or hors d’oeuvre. So a tray full of pickles and olives before dinner? That’s a relish tray.

Plenty of older relish trays had celery, radishes and green onions on them too. One reader told me her mom’s always did.

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What Goes On A Relish Tray

The more variety, the better. Here’s what works great:

Olives: Jumbo black olives are the classic. Add Castelvetrano olives for a buttery, mild option, or go for marinated olives stuffed with cheese, garlic, or jalapeño for something a little more exciting.

Pickles: Bread and butter pickles, super sour dills, and extra garlicky spicy pickles cover all the bases. Refrigerator pickles are a great homemade option that looks impressive with zero effort.

Pickled Vegetables: This is where you can really make it your own. Pickled Brussels sprouts, pickled asparagus, pickled corn, green beans and giardiniera are all fantastic and easy to find. Pepperoncini peppers, pickled cauliflower, artichoke hearts and pickled beets add extra color.

Bonus additions: Peppadew peppers, pickled garlic cloves, pickled okra, pickled mushrooms, and pickled green tomatoes are all great for guests who want something a little more adventurous.

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How Much to Put Out

Plan on 2 to 3 pieces per person per hour if the relish tray is an appetizer before a meal. If the whole party is appetizers, plan on 4 to 6 pieces per person per hour.

Some items are smaller than others, like cornichons and corn, so double up on those.

Keep backup jars in the fridge and swap them in as things run low. Since most of it is shelf stable, refilling is easy.

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How To Arrange A Relish Tray

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Make Ahead & Storage

Assemble everything up to 24 hours ahead, cover it tightly with plastic wrap, and refrigerate until you’re ready to serve. Since most items are shelf stable, the tray can sit out for 2 to 3 hours.

Leftovers keep in the fridge for up to a week in covered containers. If you think you’ll have leftovers, save the original jars and brine. Put everything back in its own jar, or pour a little brine over it in the new container.

To keep the parsley from wilting, trim the ends and wrap it loosely in a wet paper towel. Rosemary sprigs hold up longer at room temperature.

Serving Suggestions

A relish tray is a natural starting point for a bigger spread. Set it out as a light appetizer before dinner. If you want meats and cheeses too, that’s a job for a classic charcuterie board.

Put the two next to an easy crudité platter and you’ve got a whole finger food party.

Relish Tray Ideas

All Homemade – Swap in homemade pickles. A jar of pickled zucchini or pickled asparagus next to store-bought olives looks like way more effort than it was.

Mediterranean – Castelvetrano olives, marinated artichoke hearts, peppadews and pickled feta.

Spicy – Jalapeño stuffed olives, hot giardiniera, spicy dills and hot green beans.

Meat and Seafood – Pickled eggs, pickled shrimp and pickled sausages.

Frequently Asked Questions

These are questions I get a lot about relish trays. If yours isn’t here, leave a comment or email me.

Recipe Tips & Tricks

• Drain everything well before it goes on the tray so you don’t end up with a watery mess.
• Mix colors on purpose. Green olives next to bright red peppadews next to purple pickled onions looks way better than an all green tray.
• For a big party, set up two smaller trays instead of one giant one so guests at both ends of the table can reach everything.
• Skip the heavy glass divided tray. Small organizers, mason jars, wine glasses, ramekins and mini bowls all work and are easier to clean.
• Set out toothpicks, small tongs and mini forks so guests can serve themselves without digging around.
• Label anything unusual so guests know what they’re grabbing.
• Use pitted olives. If you can’t find them, set out a small bowl with a lid for the pits and label it. (Guests know where the pits go, and you don’t have to look at chewed pits.)

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The only rule to follow when making this relish tray recipe is that there are no rules. It’s your party, so fill it with what you like to eat!

Homemade Pickles for Your Relish Tray

• Pickled Brussels Sprouts – the little green ones on this tray
• Easy Pickled Asparagus – tall spears that stand up in a mason jar
• Refrigerator Pickles – no canning, just the fridge
• Spicy Beer Pickles – for the spicy tray
• Marinated Olives – dressed up olives for the olive section

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{Originally Published 11/6/18 – recipe notes and photos updated 10/06/26}

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