Place 4 cloves garlic, half a jalapeno pepper, a dried pepper, celery seed, and coriander seed in each pint jar. Set them aside.
Wash and trim the Brussels sprouts and cut away any dry spots. Remove any loose leaves. If the sprouts are large, cut in half from from pole to pole. Pack the raw, prepared sprouts into the jars. Do not pack too tightly.
Bring the apple cider vinegar, water, and salt to a boil. Ladle over the Brussels sprouts in the jars, leaving ¼-inch of headspace between the brine and sprouts and the top of the jar.
Wipe the rims with a paper towel moistened with vinegar then fix new, two piece lids to finger tip tightness on the jars.
Place in a canner filled with boiling water to cover the jars by 2 inches. Add the lid to the canner.
When the water returns to a full, rolling boil, set your timer for 10 minutes. Turn the burner off after 10 minutes and remove the lid of the canner.
Let the jars stand in the water for 5 minutes before carefully transferring to a cooling rack or a towel lined counter. Let the jars rest, undisturbed, for 24 hours before removing the rings, wiping clean, labeling, and storing on shelves.
Let the pickled Brussels sprouts rest for 2 weeks before opening. Once opened, a jar should last about 2 weeks in the refrigerator.