Pickled Frog Balls
Pickled Frog Balls are spicy, tangy Brussels sprouts preserved in a bold vinegar brine. These crunchy pickled bites are a fun twist on classic pickles—perfect for snacking, charcuterie boards, or topping sandwiches. Whether you keep them in the fridge or can them for long-term storage, they’re guaranteed to be a flavorful conversation starter!
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.
Notes
Flavor deepens over time—best after 1 week.
Add honey or maple syrup for a sweet-spicy twist.
For extra kick, add fresh chili slices to the jars.
Can be eaten cold, no reheating needed.