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
Scale
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.
