Technically speaking it shouldn't be done this way. 4 days of time sitting in the fridge has allowed bacterial growth. With low-acid or borderline acidic foods this wouldn't be considered safe to do.

But since this is an pickled/acidified recipe I would be comfortable with reheating all the relish back to boiling, then cooking it for several minutes, jarring it and processing it. You'll get some decline in quality but all the acid that was added should make it safe to can.

Dave

That's great news! I was not happy to have to leave the canning unfinished, but I'd have been even more unhappy if it was unsafe to can at this point.
Thanks!

I would also use that relish first, not as a safety issue but as a quality one as it likely will be softer and the texture just won't hold up as well with storage.

Carol

I agree, I don't see why there is an issue if it's been refrigerated, but as Carol mentioned, the quality may be lessened by the storage, so I'd use it first.

Annie

Thanks Carol and Annie. I mark my jars with the date the product was canned, so we will be sure to use this batch first. Can't wait!