Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Then slice the pepper in 1/4 inch slices. You can remove the seeds if you prefer. Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container.
Add the garlic clove.
In a small pan add the water, vinegar, salt, celery seeds, mustard seeds, tumeric and sugar. Place over medium-high heat the stir bringing to a boil just until the salt and sugar dissolves.
Pour the brine over the banana pepper rings and garlic.
Let cool to room temperature.
Cover then place the jar in the refrigerator and let it sit for 5 days before eating. If you can wait that long!
They will last for weeks in the refrigerator.