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Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
Trim ends and discard any brown outer leaves.
Blanch sprouts in boiling water for 3 minutes. Drain and add to an ice water bath for 15 minutes.
In a large saucepan bring brine ingredients to a boil and simmer for 5 minutes.
Distribute seasonings into each jar and fill each with the blanched Brussels sprouts leaving ¼-inch headspace. Pour hot brine solution into jars. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
Using the jar tongs, put the jars in the hot water bath that you boiled the jars in and keep them covered with at least 1-inch of water, keeping the water boiling. Process the jars in boiling water for 25 minutes, adjusting for altitudes (see below).
Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed. Store in a cool, dark place for at least 24 hours or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.