Spread out the minced garlic and banana pepper slices. two 1-quart Mason jars (or 4 1-pint jars).

Combine the white vinegar, water, kosher salt, sugar, optional mustard seeds, and celery seed in a skillet over medium heat (optional). Remove from heat and stir until the mixture is entirely dissolved and almost boiling. Next, let the brine to cool to room temperature.

Leave a 1/2 inch space at the top of each mason jar before adding the brine and covering with lids.

Prior to eating, let the banana peppers pickle for at least 24 hours or, even better, up to a week for the best flavour.