Pickled Celery

Bring a stockpot of salted water to a boil. Add the celery and cook until it is tender, but not soft. Remove from the heat and drain.

Combine the vinegar, sugar, water, salt, mustard, and turmeric in a sauce pan and stir to combine. Bring the mixture to a boil and cook until the sugar has dissolved. Add the celery and let return to a boil.

Ladle the celery and syrup into hot sterilized pint jars to 1/4-inch from the rim, being sure the syrup covers the celery. Stir with a knife to remove any air bubbles. Wipe the rims with a damp paper towel. Cap and seal.

Process in a water bath canner for 10 minutes. Remove the jars from the water and transfer to a towel covered surface out of drafts to cool.