1lbbanana pepperstops removed then sliced into rings (see notes below)
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Pour brine over peppers to within ½" of the top.
Wipe off the rim and put lid and ring on.
Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.
If you aren't sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge.
Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn't affect taste at all. I don't fuss too much over that.