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Pickled Celery

Cut the stalks from three heads of celery into equal lengths; wash these thoroughly in plenty of water, put them in a bowl, cover them with brine sufficiently strong to bear an egg, and leave them for a week or ten days. At the end of that time refresh the celery by placing it in plenty of clean cold water, and set it on a sieve where it may remain until it is dry. Boil enough vinegar to cover the spices with any kind that may be desired. Place the celery in a jar, pour over it the boiling vinegar, and leave it until the vinegar is cold; then cover the top of the jar with stout brown paper, and tie it down tightly. Place it in a dry cupboard, and use it as required.