Homemade Relishes for the Festive Holidays

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Enhance any holiday table with one of these flavorful relishes. Label your gift jars and add a pretty holiday greeting sticker.
Enhance any holiday table with one of these flavorful relishes. Label your gift jars and add a pretty holiday greeting sticker.

Marinated Olives


2 jars (about 7 ounces each) large green olives

2 cans (about 7 ounces each) ripe olives

¾ cup vegetable oil

3 tablespoons vinegar

1 tablespoon lemon juice

10 peppercorns, crushed

3 cloves garlic, minced

• Drain olives then transfer to a large jar.

• Mix remaining ingredients and pour over olives.

• Cover and refrigerate 10 to 12 hours; shake olives occasionally to coat evenly.

• When transferring to gift jars, divide olives and liquid evenly. Olives can be stored in refrigerator for two weeks.

• Drain well before serving.

Mexican Relish


2 medium tomatoes, finely chopped

1 medium onion, chopped (about ½ cup)

1 small clove garlic, finely chopped

1 canned jalapeño chili, seeded and finely chopped

½ teaspoon jalapeño chili liquid (from jalapeño chili can)

1 tablespoon finely snipped cilantro (optional)

1 tablespoon lemon juice

1 ½ teaspoons vegetable oil

½ teaspoon dried oregano

• Mix all ingredients.

• Fill into jars. Relish can be kept in covered jars up to one week.

Cranberry Orange Relish


1 quart raw cranberries

1 whole orange (chunked first if you use the blender)

2 cups sugar

• The day before serving, grind together, in the blender or otherwise, the cranberries and the orange

• Mix in the sugar.

• Store it in covered jars in the refrigerator till party time.

Mushroom Relish


8 ounces mushrooms, sliced

½ cup olive or vegetable oil

2 tablespoons vinegar

2 tablespoons lemon juice

½ teaspoon salt

½ teaspoon dried basil leaves

¼ teaspoon dried mustard

1/8 teaspoon cayenne pepper

1 clove garlic, crushed

• Place mushrooms in shallow glass dish.

• Shake remaining ingredients in tightly covered glass jar: Pour over mushrooms

• Cover and refrigerate at least 2 hours. Drain before serving.

• Sprinkle with parsley if desired.

Peppery Relish


3 pound carrots cut into ½-inch slices

2 green bell peppers, chopped

2 medium onions, sliced

1 can condensed tomato soup

½ cup sugar

2/3 cup vinegar

½ cup vegetable oil

1 teaspoon salt

1 teaspoon Worcestershire sauce

½ teaspoon cayenne pepper

½ teaspoon dry mustard

½ teaspoon dried dill weed

• Cook carrots in 1 inch salted water (1/2 teaspoon salt to 1 cup water) until crisp-tender, 8 to 10 minutes, drain.

• Add bell peppers and onions.

• Heat remaining ingredients to boiling, stirring occasionally. Remove from heat; cool for 5 minutes. Pour over vegetable. This can be kept refrigerated up to three w


Amanda Antara
Posted on Jul 5, 2010
M 5446
Posted on Jun 20, 2010
Posted on Dec 11, 2009