Prepare an ice bath; set aside. Leaving the wide end intact, trim each celery stalk to an 8-inch length. Using a sharp paring knife, make 2 or 3 horizontal 2 inch cuts, beginning at the wide end of the stalk. Cut lengthwise at 1/4 intervals, forming a brush. Repeat with remaining celery.
Place the cut bottoms into the bowl of ice water, and refrigerate at least 8 hours. Shake off excess water before serving.