Prepare boiling water canner and 4 pint canning jars. Place lids in a small saucepan, cover with water and simmer over low heat.
Combine all relish ingredients in a 4-quart pot and bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes or until thickened (there will still be liquid left).
Remove pot from the heat and ladle hot relish into prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply lids and rings and process in the boiling water canner for 15 minutes.
When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Any unsealed jars should be refrigerated and used within 3 days. Sealed jars can be stored in your pantry for up to one year.