Pickled Frog Balls are a quirky, irresistible twist on classic pickled vegetables: tender Brussels sprouts and pearl onions mingle with a bright, tangy brine and sprightly spices. This playful dish is as fun to make as it is to serve, and it’s guaranteed to spark conversation (and cravings!) at any table or gathering. Whether you’re lining up a festive charcuterie board or just looking to perk up your snack stash, these little pickled gems are all about big flavor, bold character, and endless versatility!
Ingredients You’ll Need
The magic of Pickled Frog Balls lies in its short-but-sassy ingredient list. Each component is chosen for the distinct punch it brings: briny tang from the vinegar, gentle heat from pepper flakes, aromatic warmth from spices, and crisp freshness from the veggies. Let’s go over what you’ll need—and why none of it should be skipped!
- Brussels sprouts (1 ½ pounds): These compact, leafy globes soften to just the right tender-crisp bite—absolutely perfect for pickling and soaking up all that briny flavor.
- Pearl onions (1 cup): Sweet and petite, they add a gentle crunch and beautifully balance the bold tanginess of the brine.
- White vinegar (2 cups): Classic, clean acidity that drives the pickling process and preserves the veggies while keeping their flavors vibrant.
- Water (1 cup): Dilutes the vinegar just enough to keep the brine sharp but not overpowering.
- Granulated sugar (â…“ cup): Smooths out the tartness and rounds out the profile of the finished Pickled Frog Balls.
- Pickling salt (2 tablespoons): Essential for both flavor and preservation; make sure it’s pure pickling salt with no additives.
- Mustard seeds (1 tablespoon): For a gentle, aromatic spice that works its magic over time and looks beautiful in each jar.
- Black peppercorns (1 tablespoon): Offer a subtle heat and depth that infuses every bite.
- Red pepper flakes (1 tablespoon, optional): For those who love a spicy kick—add as much or as little as you dare!
- Garlic cloves (4, sliced): Garlic adds a rich, aromatic undertone that mingles beautifully with the veggies as they pickle.
- Bay leaves (2): A classic for pickles, lending a mild, woodsy flavor and subtle complexity.
How to Make Pickled Frog Balls
Step 1: Blanch the Brussels Sprouts
To kick things off, bring a large pot of salted water to a rolling boil. Drop in the trimmed Brussels sprouts and blanch them for about 3 minutes. This brief dunk softens them ever so slightly and locks in that gorgeous green color. Once time’s up, scoop the sprouts out and plunge them right into an icy water bath—this stops the cooking in its tracks and keeps your Pickled Frog Balls perfectly crisp.
Step 2: Prepare the Brine
In a clean saucepan, combine the white vinegar, water, granulated sugar, and pickling salt. Stir everything together and bring to a lively boil. Continue stirring until the sugar and salt have completely dissolved. This is the flavor powerhouse for your Pickled Frog Balls, so make sure everything is evenly mixed!
Step 3: Get Your Jars Ready
Line up your sterilized pint jars, and divide the mustard seeds, black peppercorns, red pepper flakes (if you’re going spicy), garlic slices, and bay leaves evenly between them. This layering makes every jar uniquely aromatic and infuses complexity into the brine as the Pickled Frog Balls rest.
Step 4: Pack the Veggies
Gently fill each jar with your blanched Brussels sprouts and pearl onions, arranging them as snugly as you can—it’s just as much about art as it is about flavor. Leave a bit of space at the top so the brine can circulate freely.
Step 5: Add the Brine and Seal
Carefully pour the hot brine into your prepped jars, covering the vegetables completely but leaving about half an inch of headspace at the top. Wipe any spills or drips from the rims, then seal with sterilized lids. Let them cool to room temperature—at this point, the anticipation is real!
Step 6: Refrigerate or Process for Storage
For best flavor, pop the jars into the refrigerator and give your Pickled Frog Balls at least 48 hours before digging in. If you want to store them for longer or gift a few jars, process the sealed jars in a boiling water bath for 10 minutes. Either way, the flavor just keeps getting better.
How to Serve Pickled Frog Balls
Garnishes
A sprinkle of chopped fresh herbs like dill or parsley brings an instant pop of color and a garden-fresh finish to your Pickled Frog Balls. For extra visual flair and zip, try scattered pink peppercorns or even tiny lemon zest curls—these little touches make each serving look as enticing as it tastes.
Side Dishes
Pickled Frog Balls shine alongside all sorts of dishes: set them out next to crusty bread, sharp cheeses, and cured meats for a vibrant charcuterie board centerpiece, or add them to a tangy salad for a kick of texture and flavor. They’re also an unbeatable upgrade to burgers, sandwiches, or grain bowls.
Creative Ways to Present
Don’t be shy about having fun with your presentation! Skewer Pickled Frog Balls on toothpicks for easy party nibbles, pile them into rustic jars at your next picnic, or arrange them atop open-faced sandwiches for an unmistakable showstopper bite. Their playful name and color are sure to be a talking point wherever they appear.
Make Ahead and Storage
Storing Leftovers
The beauty of Pickled Frog Balls is that they’re made for make-ahead ease. Once the jars are sealed and chilled, they’ll keep happily in the refrigerator for up to a month—just remember to always use a clean utensil when serving to preserve the brine’s flavor and prevent contamination.
Freezing
While it’s technically possible to freeze Pickled Frog Balls, I don’t recommend it—texturally, the Brussels sprouts and onions can go soft or mushy once thawed. For peak crunch and flavor, stick with refrigeration or process them in a water bath for shelf stability.
Reheating
There’s no need to reheat Pickled Frog Balls—they’re best enjoyed chilled or at room temperature. If you’re incorporating them into a dish where a little warmth is welcome, simply let them sit out for a few minutes before serving, but steer clear of the microwave or stovetop to preserve their crispness.
FAQs
What’s the story behind the name “Pickled Frog Balls”?
Despite the playful name, there are definitely no frogs involved! It’s a cheeky, fun moniker for pickled Brussels sprouts, inspired by their resemblance to little green orbs. If you want to spark curiosity and smiles at your next gathering, just drop the name and watch as everyone digs in!
Can I add other vegetables to the mix?
Absolutely! Feel free to customize your Pickled Frog Balls by tossing in cauliflower florets, baby carrots, or even a few mild chili peppers. Just make sure anything you add is blanched and fits snugly in the jars for the best pickling results.
How soon can I eat them after pickling?
Patience pays off here—the flavors of Pickled Frog Balls really come alive after at least 48 hours in the fridge. If you sneak one a little early, you’ll find it still delicious, but that tangy, spicy depth develops beautifully over a couple of days.
Are Pickled Frog Balls spicy?
That’s up to you! The recipe includes optional red pepper flakes for those who love a bit of heat, but you can dial it back or leave it out entirely if you prefer milder pickles. Either way, you’ll end up with a lively, flavorful snack.
How long will they last on the shelf?
If you process your jars in a water bath and store them properly in a cool, dark place, Pickled Frog Balls can last up to a year unopened. Once opened or if only refrigerated, aim to enjoy them within a month for the best taste and crunch.
Final Thoughts
If you’re ready to liven up your pickling repertoire, Pickled Frog Balls truly deliver on flavor, fun, and eye-catching appeal. I can’t wait for you to try them and discover just how addictive these tangy little bites can be—so grab some Brussels sprouts and get pickling!
Print
Pickled Frog Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus pickling time)
- Yield: 4 pint jars
- Category: Appetizer
- Method: Pickling
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Enjoy these zesty and tangy Pickled Frog Balls as a unique and flavorful appetizer for any occasion. These pickled Brussels sprouts and pearl onions are packed with delicious flavors that will tantalize your taste buds!
Ingredients
Brussels Sprouts:
- 1 ½ pounds whole Brussels sprouts, trimmed
Pickling Brine:
- 1 cup pearl onions, peeled
- 2 cups white vinegar
- 1 cup water
- â…“ cup granulated sugar
- 2 tablespoons pickling salt
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon red pepper flakes (optional, for heat)
- 4 garlic cloves, sliced
- 2 bay leaves
Instructions
- Blanch Brussels Sprouts: Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 3 minutes, then transfer them to an ice bath to stop cooking. Drain and set aside.
- Prepare Pickling Brine: In a clean saucepan, combine the vinegar, water, sugar, and pickling salt. Bring to a boil, stirring until the sugar and salt dissolve.
- Assemble Jars: In clean, sterilized pint jars, divide the mustard seeds, peppercorns, red pepper flakes (if using), garlic slices, and bay leaves evenly. Pack the jars with the blanched Brussels sprouts and pearl onions.
- Add Brine: Carefully pour the hot brine into the jars, covering the vegetables and leaving about ½ inch of headspace. Seal with sterilized lids.
- Set and Serve: Let the jars cool at room temperature, then refrigerate for at least 48 hours before serving for best flavor. For longer storage, process the jars in a water bath for 10 minutes.
Notes
- The name ‘Frog Balls’ is a fun nickname—this recipe is a twist on traditional pickled veggies and makes a quirky, tangy appetizer.
- These are delicious served on charcuterie boards or alongside sandwiches.
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