To can banana peppers, bring 5 cups of cider vinegar, 2 1/4 cups of water and 5 teaspoons of canning salt to a boil. Place 1/2 teaspoon of celery salt and 1 teaspoon of mustard seed in each sterilized jar with the peppers and the hot vinegar. Process the jars.
Pack the jar with peppers and brine to allow 1/2-inch head space in each jar, and remove the air bubbles from each jar before sealing and processing in a hot water bath. Alternately, slice 1 pound of hot banana peppers into rings, and bring 3 cups of white vinegar, 2 cups of water and 3 teaspoons of pickling salt to a boil.
Pack the peppers into sterilized jars, add 1/2 of a garlic clove to each jar, and ladle the hot vinegar over the peppers. Allow 1/4-inch head space in each jar after removing the air bubbles. Process the jars for 10 minutes in a hot water bath.
Another option is to prepare 4 cups of sliced peppers, and bring 2 cups of red wine vinegar, 2 cups of water and 2 tablespoons of pickling salt to a boil. Place the pepper rings in the brine, heat to boiling and place the peppers in sterilized jars. Ladle the brine into the jars, leaving 1/2-inch head space, and process for 10 minutes in a hot water bath.