4 cups celery
3 cloves garlic
1/2 cup olive oil
1 quart olives and liquid
1 tsp oregano leaves, crushed
1/4 cup cider vinegar
Wash and cut celery into 1 inch diagonal slices. Draiwn liquid from olives into a mixing bowl and stir in remaining ingredients. Pack alternating layers of celery and olives, filling the far to within 1/2 inch of the top. Seal jar tightly. Allow to age 24 hours before using.
This pickle will keep several weeks if properly refrigerated. Yields 2 quarts