Step 1: In a saucepan, combine white vinegar, apple cider vinegar, water, salt, sugar, black peppercorns, and mustard seeds.
Step 2: Bring the mixture to a boil, then let it cool slightly.
Step 3: Slice banana peppers into rings.
Step 4: Place sliced peppers and garlic cloves into clean jars.
Step 5: Pour the warm pickling liquid over the peppers, ensuring they are fully submerged.
Step 6: Seal jars and refrigerate for at least 2 days before serving.