If you are searching for a tangy, crunchy, and utterly addictive snack, look no further than this Pickled Brussels Sprouts (Frog Balls) Recipe. These little bites of goodness take the humble Brussels sprout to a whole new level with bright, zesty pickling brine bursting through each tender but crisp sprout. Whether you’re a longtime Brussels sprout fan or just curious about something new and exciting, this recipe promises a delightful punch of flavor that makes snacking feel like a celebration every time.
Ingredients You’ll Need
The beauty of this Pickled Brussels Sprouts (Frog Balls) Recipe is in its simplicity – every ingredient plays a crucial role in building that perfect balance of tartness, spice, and savoriness. Grab these essentials and get ready to transform everyday veggies into a jar of magic.
- 4 lbs Brussels sprouts: Fresh, firm sprouts are essential for that crisp texture after pickling.
- 5 cups white vinegar: Provides the tangy base that makes this dish zing.
- 5 cups water: Dilutes the vinegar just enough to balance acidity and preserve crunch.
- 1/2 cup kosher salt (or pickling salt): Salt is critical for flavor depth and proper preservation.
- 1/2 cup sugar: Adds a subtle sweetness to complement the sour.
- 2-4 cloves garlic (smashed): Garlic infuses a robust aroma and savory complexity.
- 1 tsp pickling spice (or favorite seasoning salt): This blend brings aromatic warmth and seasoning that sing.
- 1/2 tsp dill: Dill lends fresh herbal notes quintessential to many pickle varieties.
- 1/4 tsp red pepper flakes: A touch of heat to awaken the palate.
How to Make Pickled Brussels Sprouts (Frog Balls) Recipe
Step 1: Prepare and Sanitize Your Jars
First things first, make sure your jars and lids are squeaky clean by washing them in hot soapy water. Then, place them in a large stockpot with enough water to cover by an inch or two. Keeping the jars warm in this hot water prevents cracking later and helps ensure a proper seal when you’re ready to fill them with your pickled treasures.
Step 2: Trim and Clean the Brussels Sprouts
Trim off the tough ends of your Brussels sprouts and peel away any discolored or brown outer leaves. This gives you a bright, clean canvas to work with and guarantees that every bite will be fresh and crisp.
Step 3: Blanch the Sprouts
Pop your trimmed Brussels sprouts into a pot of boiling water for exactly 3 minutes to soften them slightly while holding onto their crunch. Immediately transfer them into an ice water bath for 15 minutes. This step is key to locking in that perfect texture and color.
Step 4: Prepare the Brine
In a large saucepan, combine your white vinegar, water, kosher salt, sugar, smashed garlic, pickling spice, dill, and red pepper flakes. Bring this mixture to a boil, then let it simmer gently for 5 minutes. This hot brine is where all that flavor magic happens.
Step 5: Fill the Jars
Distribute the spices evenly among the jars, then pack in your blanched Brussels sprouts, leaving about a quarter inch of headspace at the top. Pour the hot brine over the sprouts to completely cover them, making sure to remove any trapped air bubbles with a non-metallic utensil. Wipe the rims clean before sealing with lids and screw rings just finger-tight for a safe and secure closure.
Step 6: Process the Jars in a Hot Water Bath
Using tongs, lower the filled jars back into the boiling water, ensuring they are covered by at least one inch of water. Boil the jars for 25 minutes to preserve your Pickled Brussels Sprouts (Frog Balls) Recipe safely—adjust time appropriately if you live at a higher altitude.
Step 7: Cool and Seal
Remove the jars carefully and let them cool completely on a towel-lined surface away from drafts. Listen for that satisfying “pop” which means your jars are sealed airtight and ready to store or gift. For best flavor, allow your pickled sprouts to rest for at least 24 hours before enjoying.
How to Serve Pickled Brussels Sprouts (Frog Balls) Recipe
Garnishes
Pickled Brussels Sprouts taste fantastic on their own, but adding fresh herbs like chopped dill or a sprinkle of toasted sesame seeds can elevate presentation and give an extra pop of flavor. A light drizzle of olive oil before serving adds richness and shine.
Side Dishes
These vibrant pickled delights pair wonderfully with rich, creamy cheeses, smoked meats, or charcuterie boards. They also make an exciting topping for salads or sandwiches, adding that burst of acidity that balances heavier flavors perfectly.
Creative Ways to Present
Think beyond the jar! Thread the pickled sprouts onto cocktail skewers for fun appetizers, or toss them into grain bowls and potato salads for a tangy twist. They even shine as a zesty hors d’oeuvre alongside cured meats and crusty bread at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once opened, keep your Pickled Brussels Sprouts (Frog Balls) Recipe refrigerated in their jar to maintain that crisp, tart flavor. They stay fresh and delicious for at least one month if properly sealed and chilled.
Freezing
Freezing is not recommended for these pickled sprouts as it can disrupt their crisp texture and cause mushiness once thawed. Best to enjoy them fresh from the jar or refrigerated storage.
Reheating
Pickled Brussels sprouts are typically enjoyed cold or at room temperature to preserve their crisp snap and vibrant taste. If you prefer them warm, a gentle brief steam or quick sauté is best without overheating to keep that crunch intact.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts are ideal for pickling because they hold their texture better. Frozen sprouts tend to become mushy after thawing and may not give you the same satisfying crunch in this Pickled Brussels Sprouts (Frog Balls) Recipe.
How long do I need to wait before eating my pickled Brussels sprouts?
For the best flavor and texture, let the pickled Brussels sprouts sit for at least 24 hours after processing. This lets the brine fully infuse and softens the sprouts just enough for a perfect bite.
What if I don’t have pickling spice on hand?
No worries! You can use a blend of mustard seeds, coriander seeds, peppercorns, and bay leaves to mimic pickling spice, or simply your favorite seasoning salt to add a personalized twist to your batch.
Is this recipe suitable for beginners?
Absolutely! This Pickled Brussels Sprouts (Frog Balls) Recipe is straightforward and uses common pantry ingredients, making it a perfect project for anyone wanting to try pickling for the first time.
Can I adjust the level of spice in the recipe?
Yes! Feel free to decrease or increase the red pepper flakes to suit your taste buds. Whether you like just a hint of heat or a fiery kick, this recipe can be customized easily.
Final Thoughts
This Pickled Brussels Sprouts (Frog Balls) Recipe is a true game-changer for anyone who loves a flavorful, crunchy snack or needs a vibrant addition to their appetizer lineup. The bright acidity, combined with carefully balanced spices, makes these little gems impossible to resist. Give it a try, and soon enough, you’ll have a jar (or two) of these zesty delights ready to brighten up any meal or snack time.
Print
Pickled Brussels Sprouts (Frog Balls) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Pickles and Preserves
- Method: Water Bath Canning
- Cuisine: American
- Diet: Gluten Free
Description
Pickled Brussels Sprouts, also known as Frog Balls, are a tangy and crunchy preserve that combines blanched Brussels sprouts with a flavorful brine made of vinegar, salt, sugar, garlic, and spices. Perfect as a zesty snack or a unique condiment, these pickled sprouts are processed in a water bath for safe preservation and best served cold for maximum crispness.
Ingredients
Vegetables
- 4 lbs Brussels sprouts
Brine
- 5 cups white vinegar
- 5 cups water
- ½ cup kosher salt (or pickling salt)
- ½ cup sugar
Seasonings
- 2–4 cloves garlic, smashed
- 1 tsp pickling spice (or favorite seasoning salt)
- ½ tsp dill
- ¼ tsp red pepper flakes
Instructions
- Prepare the jars: Clean jars and lids thoroughly with hot soapy water. In a large stockpot, place a rack and fill with enough water to cover the jars by 1 to 2 inches. Heat on the stovetop over medium heat and keep jars submerged and hot until ready to fill.
- Prep Brussels sprouts: Trim the ends of the Brussels sprouts and discard any brown outer leaves to ensure freshness and better texture.
- Blanch the sprouts: Boil a large pot of water and blanch the Brussels sprouts for 3 minutes. Immediately transfer them to an ice water bath and chill for 15 minutes to stop cooking and preserve their crunch.
- Make the brine: In a large saucepan, combine vinegar, water, kosher salt, sugar, smashed garlic, pickling spice, dill, and red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to meld the flavors.
- Fill jars: Evenly distribute the seasonings into each hot jar. Pack the blanched Brussels sprouts into the jars, leaving ¼-inch headspace at the top. Pour the hot brine over the sprouts to cover them completely. Remove any trapped air bubbles with a non-metallic spatula, wipe rims clean with a damp paper towel, then seal jars with lids and screw rings on until fingertip-tight.
- Process jars in water bath: Using jar tongs, carefully place the sealed jars into the boiling water bath, ensuring they are covered by at least 1 inch of water. Boil for 25 minutes, adjusting for altitude as needed to ensure safe preservation.
- Cool and store: Remove jars with tongs and place them on a towel or rack to cool completely. Listen for the ‘pop’ sound indicating the jars have sealed properly. Store in a cool, dark place for at least 24 hours before consuming or refrigerate. Best served cold and crisp. Once opened, keep refrigerated and consume within a month.
Notes
- Adjust boiling time based on altitude: increase time as altitude increases for proper sealing and safety.
- Pickling spice can be substituted with your favorite seasoning salt for variation in flavor.
- Blanching followed by ice bath ensures Brussels sprouts stay crisp after pickling.
- Use clean, sterilized jars to avoid contamination.
- Once opened, keep refrigerated for freshness and consume within one month.
