1 med. bunch celery
1/2 c. sugar
1/2 c. white vinegar
1/2 c. water
1/2 tsp. mustard seed
1/2 tsp. salt

3 1/2 hours or the day before, cut celery into 1 inch diagonal slices. Place in a large bowl. In 1 quart saucepan cook over high heat sugar, water, mustard-seed, and salt. Pour over celery and stir gently and refrigerate for at least 1 hour, stirring occasionally.