I love, love condiments — particularly the vinegary variety. It’s summer, and the corn has just been rocking off the cob. I offer to you my Sweet Pepper and Corn Relish Recipe, a super old-fashioned relish so self-consciously retro that it’s modern again. It’s ready for a place on your Aunt Bitty’s relish tray alongside the three-bean salad and the pickled beets.
Just FYI, I often say to use frozen corn here because, well, forgive my shallowness, but frozen corn is just prettier than anything I’ve ever been able to cut off the cob. And frozen corn retains its starch better, making for a less cloudy brine. But when corn is as good as it is right now, how can you pass on fresh? Out of season, however, you are still a good person if you use frozen nibblets.