The need varies from recipe to recipe. In this particular case, because the salt pre-soak is called for, it is needed to eliminate much of the salt as if not done it can be far too salty in taste. So you usually want to rinse and drain several times just to prevent the too salty taste.

But do you have to do the pre-soak? Technically, no. But doing it it will give you a better end texture and it also forces the veggies to absorb more of the vinegar and that can be a safety issue. A compromise approach some use is the shorten the pre-soak time. That what some water remains but some vinegar is also absorbed. Follow me?

But if you do the full soak, once that is done you can always rinse it one more time and only lightly drain (no squeezing) OR you can always add extra liquid just as you did before (which is what many do). Adding extra vinegar and sugar not only adds some additional safety to the recipe but IMO also improves the flavor.

Relishes need to be a bit sloshy when you fill the jars for best heat penetration so even tho it is a bit wasteful but what I do is double the amount of vinegar and then fill the jars so the relish can still move freely in the jars. What liquid is left over on the pan is then just dumped down the drain.

Hope this helps rather than confuses you.

Dave

It did help - thank you. Yes - I think I would need to double the vinegar to get the right consistency - or the one I'm wanting anyway. I'd have to double the sugar too then, as I love the flavor of it, and don't want it more vinegary tasting, just need the liquid. Dave - have you made this relish? It is FIRM as written - there is no extra liquid. I trust that it has to be safe - as it is from Ball, but. the sloshy factor is just not there...

Thanks again!