Sterilize jars by boiling for 10 minutes. Wash the lids with hot soapy water and set aside.

Prepare the celery stalks by removing the leaves and cutting off the ends. Cut them into the desired length, I cut them about 1/2 inch.

Pack celery tightly into sterilized jars, and add salt, black pepper, sugar and chili pepper. Meanwhile, heat some water in the kettle. 

Put the vinegar and hot water into the jars with the celery, making sure it completely covers the celery. 

Remove air bubbles, close the lids tightly and let the jars cool to room temperature with their heads down to create sealing.

 Store in the refrigerator for at least 24 hours to allow the flavors to develop.