Place celery in a mixing bowl and cover with pickling liquid. Let sit for 2 hours. Strain off liquid and serve.
In a saucepan, flash-boil the almonds for 30 seconds in boiling water. Strain them into a mixing bowl. Toss in powdered sugar until evenly coated. In another saucepan, heat 1 inch of oil to 275 degrees F. Fry a batch of the almonds in the oil until their color begins to deepen (light golden, not dark). Using a slotted spoon, remove them from the oil and place them in a second mixing bowl. Gently sprinkle the nuts with cinnamon, cayenne and salt. Repeat with a second batch of almonds, adding them to the bowl of already spiced nuts. When all of the almonds have been added to the bowl, store them in a zip-top plastic bag or airtight glass/plastic container. Let cool at least 2 hours before serving.