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
- Start by prepping your Brussels sprouts: trim those tough stems, peel away any outer leaves, and slice them in half.
- 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.
- Next, pack those beautiful halved sprouts into a mason jar, making sure to leave some space for the brine.
- 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.
- Carefully ladle the hot brine over the packed Brussels sprouts in the jar, ensuring they’re fully covered.
- 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