Rinse, trim and cut celery into 4 cm long (approximately 1 1/2-inch long) pieces.
Cut chiles crosswise into rings.
In a saucepan, combine vinegar with 500 ml (approximately 2 cups) water, sugar and sea salt. Bring to a boil. Add celery, garlic and chiles and simmer about 2 minutes. Pour mixture into prepared jars and seal. Refrigerate up to 3 weeks. Tip: To preserve pickled celery longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.