brussels sprouts, cleaned
2 3/4 c
apple cider vinegar
sea salt, non iodized
cumin seeds, or ground cumin
1Sterilize 12+ jars with canning lids for 12 minutes in boiling water.
Place vinegar, water and salt in a Pyrex measuring cup and place in a pan of hot water, and heat it just boiling (like the double boiler method).
Cut brussels in half if large or leave whole, if desired. Place in jars , but do not squash in too tight.
Add 1 chili pepper, 1 to 2 cloves of garlic, pinch of cumin and coriander per jar.
Pour vinegar mixture over sprouts to 1/4-inch from top. Wipe rim and put lids on finger tight.
Place jars in boiling water bath. Boil for 12 minutes, take out jars- tighten lids and cool on wire rack or on a towel.