1. Wash and Rinse 4 pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
2. Wash peppers well and remove stem end; slice peppers into 1/4-inch thick rings. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling.
3. Place 1/8 t. Pickle crisp, 1/2 tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean, hot pint jar. Fill pepper rings into jars.
4. Cover pepper rings with boiling hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
5. Process in a boiling water canner 10 minutes at under 1000 ft. Let cool, undisturbed, 12 to 24 hours and check for seals.
6. Shake jar to disperse spices before using contents.