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Wash and trim celery stalks. Slice each stalk into the same length.
Add the spices and celery to the container. Place the spices and herbs in first, then pack the celery sticks into the jar. Add the slice of jalapeno if using.
Heat the brine on the stove. Add the water, vinegar, salt and sugar to a small saucepan and bring to a low boil. Whisk the brine to dissolve and turn off the heat.
Pour the hot brine into the jar. Carefully, add the brine and make sure the celery is completely submerged. Use a weight to press them down if needed.
Allow the pickled celery to cool before storing in the fridge. Place a lid on the jar and set it in the fridge for at least 2 hours, preferably overnight. The celery will stay fresh for up to a month, but maintains it’s crunch best during the first 2 weeks.