🥬 Frog Balls (Pickled Brussels Sprouts)
“Frog Balls” is a fun nickname for pickled Brussels sprouts — a tangy, crunchy snack that’s perfect for appetizers, charcuterie boards, or cocktails.
🛒 Ingredients (Makes ~2 cups)
- 1 lb Brussels sprouts, trimmed and washed
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 2 cloves garlic, smashed
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional for spice)
- 2–3 sprigs fresh dill (optional)
👩🍳 Instructions
1️⃣ Blanch the Brussels Sprouts
- Bring a pot of salted water to boil.
- Add sprouts and cook 2–3 minutes until bright green.
- Drain and immediately transfer to ice water to stop cooking.
- Drain and pat dry.
2️⃣ Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add garlic, peppercorns, and red pepper flakes.
- Bring to a boil, then simmer 1–2 minutes.
3️⃣ Pack the Jars
- Place Brussels sprouts in a clean glass jar.
- Add fresh dill if using.
- Pour hot brine over the sprouts, making sure they are fully submerged.
4️⃣ Seal & Cool
- Let jar cool to room temperature, then cover and refrigerate.
- Pickled sprouts are best after 24–48 hours and can last 2–3 weeks in the fridge.
💡 Tips
✔ Slice larger sprouts in half for quicker pickling.
✔ Add a clove of pickling spice or mustard seeds for extra flavor.
✔ Use a mason jar for easier storage and portioning.
✔ Serve with charcuterie, sandwiches, or enjoy as a tangy snack.
If you want, I can also give a spicy cocktail version of Frog Balls that’s perfect for game-day snacking.
