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.
