Add juice and all otherwise it is too thick for proper heat penetration. I chop mine skins and all but leaving some of them out won't hurt anything - doesn't help but doesn't hurt either.

Dave

Dave, just wanted to say thanks for all of your recent help : )
The relish is delicious and was pretty easy. I appreciate your pointing out the approved recipe. I had a productive weekend overall, 10 jars of peach jam, dill cucumber relish, dehydrated and frozen peaches. Soon I'll be moving on to raspberries. DH has 200 bushes just starting to ripen. He told me last week that there are so many berries he's scared! lol. He sells what we don't eat/put up to a restaurant and local farm stand.

Looks great! I like the look of the yellow peppers in the relish too. We always use red bell peppers but I think I'll make some up with the yellow ones too for different look. We don't use much dill relish in our house, sweet relish is our primary type, so Haven't made it for several years but are down to our last 2006 jar so it is in the offing too.

Dave

PS: I envy your kitchen counter tops!!!