Pickled Banana Peppers

The garden has been going crazy this summer (it has been dry so all the water is coming from the hose rather than the sky, but with somw bouts of heat to enable growth, and our peppers have been astounding. Our banana pepper plants are four feet tall! So we are doing some prickling and preserving for the winter months. 2 cups white vinegar ▢2 cups apple cider vinegar ▢1 cup sugar ▢1 teaspoon mustard seed ▢1 teaspoon celery seed ▢1 pound banana peppers, tops removed then sliced into rings (see my notes below about the seeds) 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.