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 banana peppers

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.

Makes 8 pints.