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Sauces & Stuff

Pickled Corn Relish with Peaches & Red Onion

Sweet corn and peaches are synonymous with summer. This recipe for Pickled Corn Relish capitalizes on their prized sweet flavor and short season by preserving some of summer's finest produce for a make-ahead refrigerator relish. Use this as a refreshing topping for salads, tacos, nachos, hot dogs, or as a dip for chips.


six 8-ounce jars

Total Time

30 minutes + cooling & chilling

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Test Kitchen Tip

Choose peaches that are ripe, but not too soft, so they’ll hold up in the pickling liquid.


Soak corn in cold water to remove excess starch while preparing remaining ingredients; drain and spin dry.

Toss together corn, peaches, and onion; divide among six, 8-ounce jars, then slide a bay leaf into each.

Heat water, sugar, vinegar, lemon juice, and salt to a boil in a saucepan, stirring to dissolve sugar and salt. Pour pickling liquid into jars, leaving 1/4-inch space at top. Seal jars, let relish come to room temperature, then refrigerate for up to 2 weeks.

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