Description
These cheekily named Pickled Frog Balls are actually tangy, garlicky Brussels sprouts packed with bold flavor! Blanched and soaked in a zesty vinegar brine with mustard seeds, peppercorns, and optional heat from red pepper flakes, they make a crunchy, crave-worthy snack, charcuterie addition, or savory gift in a jar.
Ingredients
Scale
- 2 lbs Brussels sprouts, trimmed
- 4 cups water
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/4 cup salt
- 4 garlic cloves, smashed
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes (optional, for heat)
- 4 bay leaves
- Fresh dill sprigs (optional, for extra flavor)
Instructions
- Blanch Brussels Sprouts: In a large pot, bring water to a boil. Add Brussels sprouts and blanch for 2–3 minutes. Transfer immediately to an ice bath to stop cooking. Drain and set aside.
- Make Brine: In a saucepan, combine white vinegar, apple cider vinegar, sugar, salt, garlic, mustard seeds, peppercorns, and red pepper flakes. Simmer over medium heat until sugar and salt are dissolved.
- Jar the Sprouts: Pack the blanched Brussels sprouts into sterilized jars. Add 1 bay leaf and a dill sprig to each jar, if using.
- Add Brine: Pour the hot vinegar brine over the sprouts, ensuring they are completely submerged. Seal jars tightly.
- Pickle: Let jars cool to room temperature, then refrigerate. Allow 3–5 days for flavor to develop before eating.
Notes
- These keep refrigerated for up to 2 months.
- For longer shelf life, use proper canning procedures.
- Great as a zesty snack, burger topping, or party appetizer.
Nutrition
- Serving Size: 1/8 batch
- Calories: 35
- Sugar: 3g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg