Pour 4 cups white vinegar into a large stockpot.
Whisk in 1 ½ cups of flour.
Stir over medium heat until the flour is dissolved.
Mix in 4 cups of sugar and 4 cups of yellow, prepared mustard.
Stir in the hot peppers and cook over medium heat, stirring constantly, until thickened.
Pour into jars.
Process jars for 10 minutes in a boiling water canner or store in the fridge.
