Bring 4 cups water to boil
in large sauce pan. Add Brussels sprouts, peppers, and garlic.
Remove from heat, cover, and allow to stand 10 minutes.
Drain well and place into quart jars. Bring vinegar to boil
in large sauce pan. Add dill, cilantro, turmeric, dry mustard,
cumin, and salt. Remove from heat and cover, allowing to
stand 5 minutes. Quickly fill the jars to the brim with
the hot liquid and seal tightly. Place jars into pantry
or other cool, dark storage area and allow 2 weeks to stand
before using. Refrigerate after opening.
Note: Excellent with Bloody Marys or Martinis.