Picking crunchy banana peppers?

Adding epsom salt will help -- about 1/2 tsp per quart jar is probably a good amount to start with. (no, that's not enough to change the taste or give you The Runs) You could also try 1/4 tsp of alum.

I soak my cucumber slices in a fairly strong solution of epsom salt before making pickles.

Also, try pouring hot brine over the peppers, seal, and then process the jars in a hot water bath for 30 minutes at 180 to 185 degrees instead of the usual 10 minutes at a rolling boil. (I think it's called the hot water pasteurization method, and it's only good for pickles)

Best regards, Bob