Put sliced banana peppers into hot pint jars. Bring all other ingredients, except granulates to a boil in a sauce pot. After 2 minutes, remove garlic cloves and discard. Pour brine over rings and add 1/2 tsp of crisper granulates to the top. Secure with lid and rings for canning purposes. Boil in a hot water bath for 10 mins to seal.
These can also just be put in the fridge. They don't necessarily need to be canned. Eat after 7 days.