Clean the Jars: Wash canning jars and lids in warm soapy water, checking for chips or cracks. Set them aside to air dry.

Prepare Water Bath Canner: Fill a large pot with water, cover jars, and boil for 10 minutes to sterilize.

Prep the Peppers: Rinse banana peppers, trim tops, remove seeds if desired, and slice into 1/2-inch rings.

Make the Brine: Combine vinegar, water, and garlic in a pot, heat to boil, simmer for 5 minutes, then remove garlic if preferred.

Fill the Jars: Pack jars with banana pepper rings, leaving 1/2 inch headspace, and pour hot brine over, adding pickle crisp if using.

De-bubble: Use a de-bubbler tool to release air bubbles, adding more brine if necessary to maintain headspace.

Seal and Process: Wipe rims, center lids, tighten bands, and process in boiling water bath for 10 minutes.

Cool the Jars: Remove jars and place them on a wire rack to cool for 12-24 hours without disturbance.