Uncle D's Sweet Piccalilli (Green Tomato Relish)

Prepare the Jars: Immerse the canning jars in simmering water for at least 5 minutes to sterilize. Wash new, unused lids and rings in warm, soapy water. (Prep time: 10 minutes)

Create the Brine: In a large, non-reactive pot, combine the apple cider vinegar, sugar, salt, mustard seed, and dried basil. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Reduce the heat to low and simmer for about 5 minutes to allow the flavors to meld. (Cook time: 10 minutes)

Incorporate the Vegetables and Fruit: Add the chopped green tomatoes, red bell peppers, red onion, and Granny Smith apples to the simmering vinegar mixture. Increase the heat to medium-high and bring the mixture to a vigorous boil, stirring occasionally to prevent sticking. Continue to boil until the vegetables have softened slightly and the relish has thickened to your desired consistency, approximately 15 to 20 minutes. (Cook time: 20 minutes)

Jarring the Relish: Carefully pack the hot relish into the sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. (Prep time: 15 minutes)

Seal the Jars: Wipe the rims of the jars clean with a damp paper towel to remove any food residue. Center the lids on top of the jars and screw on the rings until they are fingertip tight – not too loose, not too tight. (Prep time: 5 minutes)

Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring that there is at least 1 inch of water covering the tops of the jars. If necessary, add more boiling water to achieve this. Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes to ensure a proper seal. (Cook time: 20 minutes)

Cool and Store: Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, allowing at least an inch of space between each jar. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are completely cool, check the seal by pressing down on the center of each lid. If the lid doesn't flex or move, it's properly sealed. Store the sealed jars in a cool, dark place for up to one year.