Use for pretzels, sandwiches, or glazes on hams.
1 quart prepared yellow mustard
1 quart cider vinegar
6 cups granulated sugar
1 1/4 cups all-purpose flour
1 1/2 cups water
1 teaspoon salt
Peppers as follows
36 large, 40 medium or 50 small
Seed and chop peppers finely in a food processor.
Mix in remaining ingredients in a large pot; boil for 5 minutes, stirring constantly until of desired thickness.
Ladle into hot, sterilized jars.
Attach rings and hot lids, and process in a hot water bath for 10 minutes.
Yield: 8 pints