Ok, here is a picture

I cut my pieces to look like store-bought relish, rather small - like 1/8 to max of 1/4" cubes. If you want them in larger pieces, I don't see any problem except that there is more mouth-feel per piece where I like mine to be all a mix of same small size. "Chopped" is really ambiguous.

Like Nancy I chop much smaller than in your photo (although there is nothing in the photo for scale so I am estimating). I would call mine diced rather than chopped. Tried mincing once but it was too fine.

I want the relish to just add flavor not take over whatever it is used on or with.

Dave

Ok, thanks y'all! For the chow chow we only eat on the side. So, I was thinking bigger would be better. I guess we will see! lol Now the Dixie relish I made smaller because we do it eat it as a relish on brats. I used to not even care for brats until I made the Dixie relish. Its so good!

Oh and bigger made it so much quicker cutting up because I did 3 batches!

Here is the finished product. Did 13 pint jars!

I made about a gallon of zucchini relish and didn't can it. i like it as a side dish as well, like slaw or salad on the plate with the main. I actually think it tastes better not canned than it does canned. And I add turmeric to turn it yellow, which also makes it more appetizing for some reason. :-)