For Test Kitchen director Robby Melvin, it's not Thanksgiving until his Granny's "old-school" relish tray hits the table. The tray is packed with a colorful array of pickled vegetables, including carrots. Here's his updated take on her recipe, kicked up with crushed red pepper, onion powder, and mustard seeds. If you want a colorful relish tray, look for rainbow blend carrots at your grocery store. You can also use peeled baby carrots in a pinch.


Credit: Greg DuPree; Prop Styling: Christine Keely; Food Styling: Torie Cox

Recipe Summary test

10 mins
4 hrs 10 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • Place carrots in a medium saucepan with water to cover, and bring to a boil over high. Reduce heat to medium, and simmer just until tender, 8 to 10 minutes. Drain and rinse with cold water; drain completely, and place in a large bowl.

  • Stir together vinegar, water, sugar, salt, onion powder, crushed red pepper, and mustard seeds in a medium saucepan, and bring to a boil over medium-high, stirring to dissolve sugar and salt. Pour hot liquid over carrots; cover and chill at least 4 hours or up to overnight.