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Mix the banana peppers and red pepper together. Stuff as many rings into each jar as can fit. Press them down (gently) to fill the jar as much as possible because they will shrink as they marinate. Set jars on a surface that can handle heat.
In a medium sized saucepan, add vinegar, sugar, mustard seed and celery seed. Bring to a rolling boil. Once there, pour mixture into jars, leaving ¼ inch space to the top of the jar. Lay lids on a seal with ring. Using an oven mitt, turn the jars over for 10 minutes. After 10 minutes, flip them back and let them cool completely. The lids should seal themselves (you don't press them down). Let the peppers sit a week (if you can) and enjoy!!!