Description

These Pickled Frog Balls, made with Brussels sprouts, are a unique and flavorful appetizer that will impress your guests. Tangy and crunchy, they are perfect for snacking or as a side dish.

Ingredients

Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

Pickling Brine:

1 ½ cups white vinegar
½ cup water
1 tablespoon granulated sugar
2 tablespoons pickling salt

Additional Flavors:

4 garlic cloves, peeled
1 teaspoon mustard seeds
1 teaspoon black peppercorns
½ teaspoon red pepper flakes (optional)
2 dried red chilies (optional)
2 sprigs fresh dill

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Instructions

Blanch the Brussels Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3 minutes. Drain and transfer them to an ice bath.
Prepare the Pickling Brine: In a saucepan, combine white vinegar, water, sugar, and pickling salt. Bring to a boil until sugar and salt dissolve.
Assemble the Pickled Frog Balls: Place garlic, mustard seeds, peppercorns, red pepper flakes, dried chilies, and dill in a mason jar. Pack Brussels sprouts tightly in the jar. Pour hot brine over the sprouts.
Chill and Pickle: Let the jar cool, seal, and refrigerate for at least 24 hours. For best flavor, wait 3–5 days before serving.

Notes

Great with charcuterie or in Bloody Marys
Keeps well in the fridge for up to 4 weeks
For extra crunch, avoid over-blanching the sprouts