This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
To each two quarts of chopped celery add one quart of chopped white cabbage, and one cupful of chopped Spanish onions. Soak overnight in a salt brine-not too strong. About a half cupful of salt to a gallon of water. In the morning drain off the water.
Place the celery mixture in a preserving vessel, add enough water to cover and cook slowly until tender. Add one quart of vinegar, a cupful of sugar, an ounce of mixed spices, also one tablespoonful of celery salt. Simmer a few minutes in this and fill into jars and seal.