Pickled Frog Balls

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Looking for a crunchy, tangy treat? Try these Pickled Frog Balls (a.k.a. Brussels Sprouts) for a zesty snack that amps up any meal! They’re tart, slightly sweet, and pack a vinegary punch with a hint of spice, perfect for charcuterie boards, sandwiches, or straight from the jar.

Ingredients

  • 2 cups Brussels Sprouts
  • 4 cups Water
  • 1 tbsp Morton Kosher Salt
  • 1/3 tsp Turmeric
  • 1 cup White Vinegar
  • 1 cup Water (for brine)
  • 1 tbsp Celery Seed
  • 1 tbsp Mustard Seed
  • 2/3 cup White Sugar

Instructions

  1. Start by prepping your Brussels sprouts: trim those tough stems, peel away any outer leaves, and slice them in half.
  2. In a large pot, bring 4 cups of salted water to a boil and cook the halved sprouts for about 4 minutes. You want them vibrant green and just tender. Drain and set aside.
  3. Next, pack those beautiful halved sprouts into a mason jar, making sure to leave some space for the brine.
  4. In a separate pot, combine the turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar. Bring this lovely mix to a boil to create your brine.
  5. Carefully ladle the hot brine over the packed Brussels sprouts in the jar, ensuring they’re fully covered.
  6. Seal that jar up tight and let it cool to room temperature. Once cooled, pop it in the fridge. For the best flavor, let these pickle overnight!

Variations

  1. Spicy Kick:
    Add a sliced jalapeño, a pinch of red pepper flakes, or even a few black peppercorns to the jar before sealing. This adds a satisfying heat that balances beautifully with the sweet and tangy brine.
  2. Garlicky Goodness:
    Toss in a few peeled garlic cloves for a rich, savory depth. As they pickle, the garlic mellows and infuses the brine with a bold, aromatic layer that complements the sprouts perfectly.
  3. Sweeter Side:
    If you prefer a sweeter pickle, bump up the sugar to 3/4 or even 1 cup. This transforms the brine into something closer to bread-and-butter pickles, great for sandwich lovers.

Cooking Notes

  1. Blanch, Don’t Overcook:
    The 4-minute blanching is just enough to tenderize the sprouts while keeping them vibrant and crunchy. Overcooking can lead to mushy pickles, and nobody wants a soggy frog ball.
  2. Hot Brine Is Key:
    Pouring hot brine over the sprouts helps them absorb flavor quickly and kills off any surface bacteria, essential for both flavor and safety.
  3. Use Non-Reactive Cookware:
    When boiling the vinegar-based brine, use a stainless steel, glass, or enamel pot. Avoid aluminum or cast iron, as vinegar can react with these metals and affect both taste and color.

Serving Suggestions

  1. Snack Straight from the Jar:
    These tangy little gems are made for snacking. Keep them chilled and grab one (or five) for a mid-day pick-me-up that’s low in fat and full of zing.
  2. Charcuterie MVP:
    Add them to a meat and cheese board for a bright, crunchy contrast. Their acidity cuts through fatty meats like salami and prosciutto, making every bite more dynamic.
  3. Sandwich Upgrade:
    Slice them up and layer onto sandwiches or burgers for an unexpected punch. The pickled flavor adds complexity and makes even a simple turkey sandwich sing.

Tips

  1. Use Fresh Brussels Sprouts:
    Pick firm, bright green sprouts for best texture. Older or wilted sprouts can turn mushy during blanching and don’t hold up well to pickling.
  2. Let Them Rest Overnight:
    While you can eat them right away, the flavor really deepens after a night in the fridge. If you can resist, wait 24 hours before diving in.
  3. Label Your Jar:
    Don’t forget to label the jar with the date you made it! Homemade fridge pickles are best eaten within 2 weeks, and labeling helps you keep track.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Nutritional Information (Per ~1/2 cup serving)

  • Calories: 80
  • Protein: 2g
  • Sodium: 450mg

Frequently Asked Questions

  1. Can I can these for long-term storage?
    These are refrigerator pickles, meaning they’re meant to be stored cold and eaten within 1–2 weeks. For long-term pantry storage, you’d need to follow proper water-bath canning procedures with sterilized jars and lids.
  2. Can I use frozen Brussels sprouts instead of fresh?
    Fresh is best here! Frozen sprouts tend to be softer and release more water, which can lead to mushy pickles and a diluted brine.
  3. Why do my sprouts look yellow or pale after pickling?
    This is likely due to the turmeric in the brine, don’t worry! It’s perfectly safe and adds a subtle earthiness. If the color is drastically off or smells funky, though, it’s best to discard.
  4. How long do they last in the fridge?
    Stored in an airtight jar in the refrigerator, these pickled sprouts are at their best within 7–14 days. They’ll still be safe to eat beyond that if they smell and look fine, but the texture and flavor may start to fade.

Conclusion

Pickled Frog Balls might raise eyebrows, but one bite and you’re in love. These tangy, crunchy Brussels sprouts are packed with flavor and easy enough for any home pickler to master. Whether you’re adding zing to your lunch or impressing friends at your next gathering, this quirky snack delivers big-time. So grab a jar, start slicing, and get pickling, because ordinary snacks are so last season.

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Pickled Frog Balls

  • Author: Avery
  • Total Time: 25 minutes + overnight pickling
  • Yield: 1 quart jar (about 4 servings) 1x
  • Diet: Vegetarian
Print Recipe

Description

Looking for a crunchy, tangy treat? Try these Pickled Frog Balls (a.k.a. Brussels Sprouts) for a zesty snack that amps up any meal! They’re tart, slightly sweet, and pack a vinegary punch with a hint of spice, perfect for charcuterie boards, sandwiches, or straight from the jar.

Ingredients

Scale
  • 2 cups Brussels Sprouts
  • 4 cups Water
  • 1 tbsp Morton Kosher Salt
  • 1/3 tsp Turmeric
  • 1 cup White Vinegar
  • 1 cup Water (for brine)
  • 1 tbsp Celery Seed
  • 1 tbsp Mustard Seed
  • 2/3 cup White Sugar

Instructions

  1. Start by prepping your Brussels sprouts: trim those tough stems, peel away any outer leaves, and slice them in half.
  2. In a large pot, bring 4 cups of salted water to a boil and cook the halved sprouts for about 4 minutes. You want them vibrant green and just tender. Drain and set aside.
  3. Next, pack those beautiful halved sprouts into a mason jar, making sure to leave some space for the brine.
  4. In a separate pot, combine the turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar. Bring this lovely mix to a boil to create your brine.
  5. Carefully ladle the hot brine over the packed Brussels sprouts in the jar, ensuring they’re fully covered.
  6. Seal that jar up tight and let it cool to room temperature. Once cooled, pop it in the fridge. For the best flavor, let these pickle overnight!

Notes

  • For extra flavor, toss in a garlic clove or a slice of hot pepper before sealing the jar.
  • These pickled frog balls keep for up to 2 weeks in the fridge.
  • Great for topping sandwiches, tossing into salads, or eating straight out of the jar. No judgment here.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack, Side Dish, Condiment
  • Method: Pickling, Boiling
  • Cuisine: American

Nutrition

  • Serving Size: ~1/2 cup
  • Calories: ~80
  • Sugar: ~12g
  • Sodium: ~450mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: ~18g
  • Fiber: ~3g
  • Protein: ~2g
  • Cholesterol: 0mg

Keywords: pickled brussels sprouts, frog balls, homemade pickles, tangy snack, refrigerator pickles, easy pickling recipe, savory brine, DIY pickles

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