On a dishtowel place your hot jars down and fill with the halves of the brussel sprouts. These are raw since we want them to have a bit of a bite to them when they are done and not completely mushy. Add your kosher salt and spices to each jar.
Using your funnel ladle the brine (vinegar & water) into each of the jars leaving ½” headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".