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Marinade for Relish Tray or Crudities/Vegetables

Created by Mary on March 23, 2012

Step 1: Assemble, clean, and cut vegetables in pieces that are sized for finger food. See step 5 below for suggestions. Blanch any vegetables that need pre-cooking to set the color, such as asparagus or whole green beans.
Step 2: Combine marinade ingredients and stir to dissolve sugar. Pour it over all of the vegetables or use separate zip lock bags for each vegetable.
Step 3: Marinate in the refrigerator for 24 hours or several days.
Step 4: Drain and arrange on a platter in groupings, varying colors and textures, with deviled eggs, celery filled with pimento cheese or seasoned cream cheese, green onions, cucumber slices, pickles, and olives. Tuck bits of kale or parsley in random places as a garnish.
Step 5: Vegetables to consider: broccoli and cauliflower florets, carrot sticks, mushrooms, bell peppers, cherry tomatoes, radishes, blanched asparagus or whole green beans.
Step 6: Tip: To blanch asparagus, gently bend the stalk until the tougher bottom ends break off and put the tender portions in a single layer in a baking dish. Pour boiling water over them to cover and let set for 5-10 minutes, until the color is bright green and a knife point inserted in the thickest part indicates the tenderness you prefer.