Add the vinegar, sugar, salt, celery seed, and chipotles, if desired, to the vegetables. Bring to a boil and then simmer over low heat for 15 minutes.
To can the relish, ladle it into 2 hot pint jars and fill to within 1/4 inch of the rim. Wipe the rim, seal the lids, and process in a boiling water bath for 15 minutes. Start timing after the water bath reaches full boil.
Check to be sure the jars are securely sealed. The relish will keep for up to 6 months.
If you prefer to skip the canning, this relish can be refrigerated for up to 3 months, covered, in clean, sterile containers. This recipe can be scaled up easily but be cautious with the chipotles.