Makes about 10 cups.
1. Divide tomatillos evenly between 6 pint-sized (2-cup) canning jars. Divide jalapenos, Habanero peppers, garlic slices and cumin seed evenly between the jars.
2. To make brine, combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a rapid boil, stirring until the salt and sugar dissolve completely. Boil for 2 minutes. Remove from heat.
3. Carefully fill jars with brine to within 1/2 -inch of the rim, completely covering the tomatillos. Discard any leftover brine.
4. Place lids on the jars. Refrigerate for at least 24 hours before serving. The pickles will keep in the refrigerator for up to one month. Use on tacos, tostados, quesadillas, hot dogs and Panini.