I found this recipe at Smitten Kitchen and made it on Friday. Some of it was used in an egg salad. A quick recipe for left over celery stalks and handy to have in the fridge to turn an egg, potato or tuna salad into a tastier dish.
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons salt
1 1/2 teaspoons caster sugar
2 stalks celery, trimmed and tinily diced
Combine vinegar, water, salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.