Mustard Peppers 1/2 bushel peppers (we suggest using medium hot block) 3 quarts white vinegar      1 quart water 1 cup brown sugar 1 cup salt (no iodine) 1 cup table mustard (we suggest French’s mustard)

Directions:
Add 1/4 tsp. alum to each quart jar (keeps peppers crisp).

Mix well and pour over cleaned peppers in jars.