Pickled Frog Balls (Brussels Sprouts): A Crunchy, Zesty Twist on Veggies

Presentation

If you’re ready to turn Brussels sprouts into a bold and tangy snack, Pickled Frog Balls are your next must-try recipe. This playful name hides a surprisingly delicious treat—brined Brussels sprouts that are crisp, flavorful, and full of attitude. Whether you serve them as a side, stack them on a charcuterie board, or snack on them straight from the jar, these pickled bites bring serious crunch and zest to the table.

Ingredient

• 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. Begin by prepping the Brussels sprouts. Trim off the tough stems, peel away any damaged outer leaves, and slice each sprout in half.
2. In a large pot, bring 4 cups of water and 1 tablespoon of kosher salt to a boil. Add the halved Brussels sprouts and blanch for about 4 minutes until they are bright green and just tender.
3. Drain the sprouts and allow them to cool slightly. Then, gently pack them into a clean mason jar, leaving space at the top for the brine.
4. In a separate pot, prepare the brine by combining turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar.
5. Bring the brine mixture to a boil while stirring to dissolve the sugar completely.
6. Remove the brine from the heat and carefully ladle it into the jar over the Brussels sprouts until they are fully covered.
7. Seal the jar tightly with a lid and let it cool to room temperature before refrigerating.
8. For best flavor, allow the Pickled Frog Balls to chill overnight before serving.

Benefits of This recipe

Pickling Brussels sprouts is a great way to preserve fresh produce while enhancing flavor and texture. This craft encourages kitchen creativity and introduces children or beginners to the joys of food preservation. These pickled treats are also packed with nutrients—Brussels sprouts are rich in vitamin C, fiber, and antioxidants. Homemade pickling lets you control the ingredients, making it a healthier alternative to store-bought snacks. Plus, the playful name and tangy taste make it fun and appetizing

Tips

Choose fresh, firm Brussels sprouts for the best texture. Avoid overcooking during the blanching step; they should be tender yet crisp. For an extra kick, add a clove of garlic or a slice of hot pepper to the brine. If you’re making multiple jars, double or triple the brine ingredients. Always sterilize your jars before use to ensure freshness and safety. If you prefer less sweetness, reduce the sugar slightly or experiment with alternative sweeteners like honey.

What Taste Look Like?

Pickled Frog Balls offer a perfect harmony of tangy, sweet, and spicy flavors. The initial crunch gives way to a burst of vinegary brightness, followed by warm notes from mustard and celery seeds. The sugar softens the acidity, creating a balanced taste that is refreshing and addicting. With a slight hint of turmeric, the pickles also have a unique earthy undertone that adds complexity. Visually, they are golden-hued and vibrant, with a rustic, homemade appeal that’s as inviting as their flavor.

How to Store

Store your Pickled Frog Balls in an airtight mason jar in the refrigerator. They are best enjoyed after at least 24 hours of chilling, but the flavor continues to develop over several days. Properly sealed and stored, they can last up to a month in the fridge. If you plan to keep them longer, consider water-bath canning to extend their shelf life. Always use a clean utensil when removing pickles from the jar to avoid introducing bacteria.

Pickled Frog Balls (Brussels Sprouts) are more than a quirky name—they’re a flavorful and healthy snack that’s easy to make and enjoy. Whether you’re a seasoned pickler or just exploring new ways to enjoy vegetables, this recipe delivers satisfaction with every bite. From tangy flavor to crunchy texture, this kitchen craft turns humble Brussels sprouts into a memorable treat. Give it a try and surprise your taste buds with something unexpected yet utterly delightful.

FAQ

Can I use frozen Brussels sprouts? Fresh sprouts work best for texture, but you can use frozen ones if thawed and dried thoroughly before pickling.

Can I make this recipe less sweet? Yes. You can reduce the sugar or substitute with a natural sweetener like agave or maple syrup.

How long before they’re ready to eat? The pickles are best after sitting in the fridge overnight, but they’ll be more flavorful after 2–3 days.

Do I need to sterilize the jars? Yes, especially if you plan to store the pickles longer. Always sterilize jars to maintain freshness and prevent spoilage.

Can I add other vegetables? Absolutely. Carrots, cauliflower, and pearl onions are great additions to this brine for a mixed pickled medley.