Sounds like the jars were over-packed with solids. Don't know the source of the recipe but it sounds like an untested, unapproved one since cold -packed relishes aren't approved.

So no, given the ratio of unacidified low acid foods in the jar to the amount of acidic brine used, I would not consider it self-stable unless pressure canned.

In theory you could use the same ingredients, hot pack it all, loose-pack the jars so that much more brine would fit in (relishes are supposed to be packed "sloshy" and then drained if needed after opening), and then BWB process. But it would still be untested.

Dave

Please find another recipe - this one is dangerous. You are not brining the veg if you can't get vinegar to them so the veg's pH is still very high, and not safe nor shelf stable!

45 minutes in BWB would make it mush and totally unappealing and would not kill the pathogens because the heat may not have penetrated to the center of the veg and the brine is just not there. Please use one of the NCHFP, Joy of Pickling, or Ball BBB recipes (sub hot peppers for sweet if called for). Hot pack only takes 5 minutes in BWB so the peppers and onions stay crisp but are pickled properly.

Why are you using 9% vinegar? That would peel off paint. 5% is tart enough even when diluted with the standard of less water than 1:1. IMO

OK so what can I do now? Heat it all back up with more brine and reprocess? It was a lot of work to just Throw away. The peppers are not mush., just soft. And I used the 9% vinegar because that is what I had left from making Dill Pickles.

Where did you get 9% vinegar?

My local grocery store, HEB, carries it. Actually did not even know they had it until one day I actually looked past the usual Heinz 5% . For pickles I like it better.