Easy Pickled Banana Peppers

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Slice banana peppers and place them into (2) pint mason jars. Set aside.
In a pot, bring 2 cups white vinegar, 2 cups apple cider vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 1 teaspoon celery seed to a rolling boil over medium to medium high heat.
Pour brine over 1 pound banana peppers, tops removed then sliced into rings, in jar within ½" of the top of the mason jar.
Wipe off the rim and put lid and ring on. Allow to cool then put in the refrigerator. These must stay refrigerated.
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.