Anytime I post a canning or preserving recipe you can be assured that it comes from one of my canning books or from a tested recipe that follows proper canning procedures. There is nothing fun about food poisoning. This one part of cooking that I don’t change or have a cavalier attitude toward. I owe that to you my readers to provide safe directions on canning. That being said this comes from “So Easy to Preserve” by the Coop Extension of the U of Georgia. I use this book even more than the Ball Blue of Canning.
I use this relish in my Pork Chili Verde recipe that I will post next.

12 cups Tomatillos, husks removed and chopped
3 cups Jicama, peeled and finely chopped
3 cups Onions, chopped
6 cups Roma Tomatoes
1 ½ cups Green Bell Pepper, chopped
1 ½ cups Red Bell Pepper, chopped
1 ½ cups Yellow Bell Pepper, chopped
1 cup Canning/Pickling Salt
2 quarts Water
6 tablespoons Whole Mixed Pickling Spices
1 tablespoon crushed Red Pepper Flakes
6 cups Sugar
6 ½ cups Apple Cider Vinegar (5%)

Place tomatillos, jicama, onion, tomatoes and all peppers in a large saucepot or soup pot. Dissolve canning salt in the water. Pour over vegetables. Heat to boiling, simmer for 5 minutes. Drain thoroughly in a fine mesh strainer until no more water drips out, about 15 to 20 minutes.
Place the pickling spices and red pepper flakes on a clean cheese cloth square, about 6”x6”, and tie up. Mix the sugar, vinegar and spice bag in the large soup pot and bring to a boil. Add vegeatables and bring to a boil again. Reduce to a simmer and cook 30 minutes uncovered. Remove spice bag.
Fill hot sterilized pint jars. Leave ½ inch headspace. Remove air bubbles. Adjust to ½ inch headspace again if needed. Clean rims. Adjust lids and place rings on the jars to finger tight. Process in boiling water bath for 15 minutes. Yields about 5 to 6 pints.