Cut and seed your hot peppers, then chop them up to a mush in the food processor.
1 qt apple cider vinegar
1 qt. prepared mustard
4 cups sugar (the original recipe called for 6 but those who reviewed said 4 was fine)
I used a whisk to get the mustard mixed in well. Cook it for 10 minutes or so. (original recipe did not specify how long)
In a second small bowl mix up a cup of flour with enough water to make it smooth(I whisked these together as well).
Using your whisk stir the pepper mixture quickly while pouring a thin stream of the flour mixture into it.
Ladel into jars and can in boiling water bath canner 15 minutes.