• Add all of the ingredients to a food processor and process until the mixture is nice and chunky. Do not overprocess or you’ll turn it into a puree.
• Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
• Cool, then transfer to cleaned jars. Seal and refrigerate. Should last a month or longer.

FOR CANNING

• First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
• Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.
• When the relish is ready, scoop the relish into the jars, leaving ¼ inch head space.
• Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
• Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
• Return the water to a boil and process them for 15 minutes. Remove the jars with tongs and tighten the screw caps.
• The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, you can reprocess it, or store the jar in the refrigerator.
• Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool. Once cooled, press the top of each lid to make sure you have a tight seal (the lid will not move up or down).
• Store the jars in a cool, dry place. They will last a year this way. Once you open them, however, keep the jars in the refrigerator.