Here's something you might not know about the Missus…She hates celery. Now, I can get away with using the leaves in a stir-fry; but for some reason She just doesn't care for the flavor of celery. She does however, really enjoy pickled items. So last weekend, the Missus wanted some white beans and ham hock….now I use the "Cajun Holy Trinity" as the mirepoix for that dish. So what to do with the leftover celery? The Missus had just asked me why I hadn't made my easy pickled onions in a while (because I've been busy at work and basically lazy on the weekends). So, I just used that base recipe, added some sugar, more salt, and some mustard seed. Also had half a Vidalia onion and of course some chilies from the garden. I did peel and do a quick blanch of the celery.
Well, turns out the Missus loves these….and I like them as a nice addition to a salad.
Slight spicy, with a touch of sweetness and salt, this is pretty darn good.
Easy Pickled Celery:
1 cup distilled white vinegar
1 cup water
2 tb sugar
2 tb Kosher salt
1 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp crushed red pepper
peeled celery stalks cut to size
2-3 chili peppers (optional – I used some Chili de Arbol from the yard) 
2 cloves of garlic
1/2 small Vidalia Onion – quartered – but not cut all the way through (optional)
– Wash and sterilize a ball jar
– Combine vinegar, water, sugar, salt, red pepper, and peppercorns in a pot, bring to a boil and then remove from heat.
– Add peeled celery to pot to lightly blanch
– Place celery (and whatever else) in jar, add celery seeds, top off with pickling liquid
– Seal, cover, and refrigerate . Leave for 2 days before eating.