Pickled Frog Balls might sound like a mythical Southern delicacy, but rest assured—it’s just a hilarious name for pickled Brussels sprouts! These tangy, spicy, and slightly crunchy little bites are making waves on social media and charcuterie boards everywhere. Whether you’re into quirky food names or just love a good pickle, Pickled Frog Balls are a fun, bold, and flavorful way to enjoy one of the most underrated veggies. With their vibrant color and zesty flavor, it’s no wonder pickled frog balls are trending with home canners and foodies alike!
Why You’ll Love This Pickled Frog Balls Recipe
- Super Simple – Just a few basic pantry ingredients and Brussels sprouts!
- Bold Flavor – A spicy, garlicky brine transforms these sprouts into the ultimate snack.
- Perfect for Gifting or Entertaining – Serve with crackers, meats, or Bloody Marys.
- Customizable Heat – Control the spice to your liking.
- Great Shelf Life – Can be made fridge-style or shelf-stable with water bath canning.
Ingredients Needed for Perfect Pickled Frog Balls
- Brussels Sprouts – The “frog balls” themselves; trimmed and blanched for perfect texture.
- White Vinegar – The acidic base that pickles and preserves.
- Garlic Cloves – Adds sharp, aromatic flavor to the brine.
- Mustard Seeds – Classic pickling spice for a hint of bite and aroma.
- Dill Seed or Weed – Gives that signature dill pickle tang.
- Crushed Red Pepper Flakes – Brings a kick of heat (optional but recommended).
- Salt and Sugar – Balances flavor and helps preserve the sprouts.
Step-by-Step Instructions to Make Pickled Frog Balls
- Prep the Sprouts:
Trim the ends and remove any yellow or damaged outer leaves from your Brussels sprouts. - Blanch for Texture:
Boil the sprouts for 4 minutes, then plunge into ice water to stop cooking. This keeps them crisp-tender. - Sterilize Your Jars:
Boil your jars and lids or run through the dishwasher on the hottest setting to ensure they’re clean and safe. - Make the Brine:
In a saucepan, combine vinegar, water, salt, sugar, and spices. Bring to a boil to dissolve everything. - Pack the Jars:
Add garlic, mustard seeds, pepper flakes, and dill to the jars. Then pack in the Brussels sprouts tightly. - Pour the Brine:
Carefully ladle the hot brine over the sprouts, leaving ½-inch headspace. Remove air bubbles with a clean utensil. - Seal and Cool:
Wipe rims, place lids on, and tighten bands. Let cool for refrigerator pickling or proceed to water bath canning. - Optional: Water Bath Canning:
Process jars in boiling water for 10 minutes to make them shelf-stable. - Let Them Sit:
Refrigerate for at least 48 hours before enjoying—or longer for stronger flavor!
Recipe Tips & Variations
- For More Heat: Add sliced jalapeños or a dash of cayenne to the brine.
- Sweet & Spicy: Add 1–2 tablespoons of honey or maple syrup to balance the tang.
- Herbal Twist: Toss in a sprig of fresh rosemary or thyme for extra depth.
- Low-Sodium Option: Reduce salt and add more vinegar, but note the flavor change.
How to Store & Reheat
- Refrigerator Pickles: Store in the fridge and use within 2 months.
- Canned Jars: If processed, store in a cool, dark pantry up to 12 months.
- Reheating? Not necessary—these are best served cold or room temp!
Similar Recipes You’ll Love
If you’re loving the bold, tangy flavor of Pickled Frog Balls, you’ll definitely want to try these other unique and delicious homemade creations. From savory to sweet-tangy, these recipes are simple, flavorful, and fun to make:
- Easy Baked Meatball Subs – A hearty, cheesy classic perfect for quick weeknight dinners
- Tomato Syrup (Cheong) – A Korean-inspired tomato syrup that’s perfect for drinks, marinades, or drizzling.
- Marinated Cherry Tomatoes – Juicy, herb-infused tomatoes ideal for salads, toast, or snacking.
Frequently Asked Questions (FAQ)
Q: Do Pickled Frog Balls really taste like pickles?
A: Yes! They’re just Brussels sprouts in a tangy, seasoned pickle brine—think mini dill pickles with attitude.
Q: How long do they last?
A: Refrigerator versions last up to 2 months. Properly canned jars can last up to a year.
Q: Can I use apple cider vinegar instead of white vinegar?
A: Absolutely. It adds a sweeter, more complex flavor to the brine.
Q: Why blanch the sprouts first?
A: Blanching softens them just enough and helps them absorb the brine while staying crunchy.
Q: Are they supposed to be spicy?
A: They can be! You control the heat with red pepper flakes or fresh chili slices.
Whether you’re entertaining guests or just love bold, briny flavors, Pickled Frog Balls are the quirky snack you didn’t know you needed. They’re easy, customizable, and downright addictive. Give this fun recipe a try, and don’t forget to share your batch on social media—everyone will want to know what “frog balls” really are! 🐸💚
Ready to pickle something a little wild? Let’s get pickling—tag us with your creations!
Pickled Frog Balls
Ingredients
- 1½ lbs Brussels sprouts trimmed
- 2½ cups white vinegar 5% acidity
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp dill seed or 1 tbsp dried dill
- ½ tsp crushed red pepper flakes
- 4 garlic cloves smashed (2 per jar)
- Optional: sliced jalapeños for extra heat
Instructions
Blanch Brussels Sprouts:
- Bring water to a boil. Blanch Brussels sprouts for 4 minutes, then transfer to an ice bath. Drain and pat dry.
Sterilize Jars:
- Boil jars and lids or run through a hot dishwasher cycle.
Make the Brine:
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until dissolved.
Pack the Jars:
- Divide garlic, peppercorns, mustard seed, dill, and pepper flakes between jars. Add Brussels sprouts tightly.
Add the Brine:
- Pour hot brine over the sprouts, leaving ½-inch headspace. Remove air bubbles and seal jars.
Cool or Can:
- Let cool and refrigerate (48 hours minimum before eating) or water-bath can for 10 minutes for shelf-stable storage.