Step 1: Wash the banana peppers thoroughly under cold water and remove any stems. Slice the peppers into 1/4-inch rings. You can remove seeds if desired for a milder or cleaner look.
Step 2: In a medium stainless steel saucepan, combine the white vinegar, water, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt have completely dissolved.
Step 3: While the brine is heating, prepare your clean pint jars. If using garlic, place one clove in the bottom of each jar along with half of the mustard seeds and celery seeds.
Step 4: Pack the sliced banana pepper rings tightly into the jars, leaving about 1/2 inch of headspace at the top.
Step 5: Carefully pour the hot brine over the peppers in the jars, ensuring the peppers are completely submerged while maintaining that 1/2 inch of headspace.
Step 6: Use a thin spatula or a plastic bubble remover to gently press the peppers and release any trapped air bubbles.
Step 7: Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until they are fingertip tight.
Step 8: For refrigerator pickles, allow the jars to cool to room temperature on the counter for about 1-2 hours before placing them in the fridge.
Step 9: For shelf-stable pickles, process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
Step 10: Allow the peppers to cure in the refrigerator or pantry for at least 24-48 hours before eating to allow the flavors to fully develop.