Cut the cleaned Brussel sprouts in half if large or leave whole, if desired and place in prepared canning jars. Do not over stuff the jars.
Mix together the coriander seeds, cumin seeds or ground cumin, chili powder, if desired, and the celery seed in a small bowl.
To the jars add 1 dried chili pepper, 1-2 cloves of garlic, and 1/4 to 1/2 teaspoon of the seasoning mixing.
In a large pot over medium heat, mix the vinegar, water, salt, and sugar until the salt and sugar are completely dissolved.
Pour the vinegar mixture over the sprouts in the jars to 1/4 inch head space.
De-bubble the jars and add more of the vinegar mixture, if needed.
Wipe the rims and put on lids to finger tight.
Place jars in a boiling water bath and boil for 10 minutes.
Remove jars, tighten lids and cool on a wire rack or towel.
Allow the jars to rest for at least 2 weeks before eating!
Enjoy!
Notes
For sweeter frog balls, add an additional 1-2 cups of sugar to the pickling brine.For a less spicy version, omit the dried chili pepper.This brine recipe works great for other veggies as well such as cauliflower, cucumbers and more.