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.