Step 1

Add all the ingredients into a large nonreactive stockpot. Bring to a boil, reduce heat and simmer for 25 minutes.

Step 2

While the relish is cooking, prepare your boiling water canner, 6-7 pint jars, and lids. See this video for more details. (See notes for canning alternative.)

Step 3

Using one warm pint jar at a time, pack the relish into the jar, leaving 1/2 inch headspace. Run a non-metallic spatula inside the jar to release air bubbles. Attach lid to be finger-tip tight (not too tight) and place in rack of canner over simmering water. Repeat with remaining jars (if you are left with some that won't fill a jar, keep it in the refrigerator to eat right away).

Step 4

Lower rack into water in canner, bring to a boil and start timing 15 minutes to process the jars, adjusting for elevation. Lower heat a bit to keep the water so it's not boiling too hard (check throughout the process to make sure it's evenly boiling).

Step 5

When the timer goes off, remove the canner lid, turn the heat off and let the jars sit in the water for 5 minutes. Then remove the jars one at a time to a towel lined surface where they won't be disturbed for 12-24 hours.

Step 6

After cooled, remove the rings and check all the seals by gently trying to remove lids. Fully sealed lids should not move. Any that aren't sealed can be refrigerated.

Step 7

Label and date the lids and store the jars in a cool, dark place for up to 18 months.