Description

This Pickled Frog Balls recipe offers a unique and tangy twist on traditional appetizers, featuring pickled Brussels sprouts enhanced with a blend of aromatic spices and a slight kick from jalapeño. Perfect for adding zest to appetizer platters, Bloody Marys, or charcuterie boards, these vibrant pickled sprouts are easy to prepare and can be stored in the refrigerator for up to two months, delivering bold flavor with every bite.

Ingredients

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Pickling Brine

2 cups white vinegar
1 cup water
1 tablespoon kosher salt
2 tablespoons sugar

Vegetables and Spices

1 pound Brussels sprouts (trimmed and halved)
4 cloves garlic (smashed)
1 small onion (sliced)
1 jalapeño or serrano pepper (sliced, optional for heat)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
2 sprigs fresh dill (or 1 teaspoon dried dill)

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Instructions

Blanch Brussels Sprouts: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 3–4 minutes until just tender but still bright green. Drain and immediately transfer to an ice water bath to stop the cooking process and preserve vibrant color.
Prepare Pickling Brine: In a saucepan, combine white vinegar, water, kosher salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt fully dissolve, creating a flavorful pickling liquid.
Fill Jars with Ingredients: In two sterilized pint jars, evenly divide the smashed garlic, sliced onion, jalapeño slices (if using), mustard seeds, black peppercorns, crushed red pepper flakes, celery seed, and fresh or dried dill.
Pack Brussels Sprouts: Remove the Brussels sprouts from the ice bath and drain well. Pack them tightly into the prepared jars on top of the spices and herbs, ensuring minimal air pockets.
Add Brine and Seal: Carefully pour the hot pickling brine over the packed Brussels sprouts in the jars, leaving about a 1/2 inch of headspace. Tap jars gently to release any trapped air bubbles, then securely seal with lids.
Cool and Refrigerate: Allow the jars to cool to room temperature. Once cooled, refrigerate for at least 48 hours to allow flavors to meld and develop the signature tangy taste. For best flavor, wait before serving.

Notes

These tangy and slightly spicy pickled Brussels sprouts are nicknamed “frog balls” for fun and make an exciting addition to appetizer platters, Bloody Mary cocktails, or charcuterie boards.
Store jars in the refrigerator for up to 2 months to maintain freshness and flavor.
Adjust the amount of jalapeño pepper to control heat level, or omit for a milder pickle.
Sterilizing jars properly ensures safe preservation and longer shelf life.