02/08/2026
WE OFFER YOU THIS RECIPE IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
Frog Balls (Pickled Brussels Sprouts) 😊
These “Frog Balls” are crunchy, tangy, and lightly spicy 🥬🌶️
A bold pickle snack that’s perfect for boards, burgers, or straight from the jar!
Ingredients
• 2 lbs Brussels sprouts
• 2 1/2 cups white vinegar
• 2 cups water
• 2 tbsp pickling salt
• 1 tbsp sugar
• 4 garlic cloves, peeled
• 1 tsp dill seeds
• 1 tsp red pepper flakes
Directions
Trim Brussels sprouts and remove any loose outer leaves.
Bring a large pot of water to a boil. Add Brussels sprouts and blanch for 3–4 minutes. Drain well.
Pack blanched sprouts into clean jars with garlic, dill seeds, and red pepper flakes.
In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, then simmer 5 minutes.
Pour hot brine over sprouts, leaving about 1/2 inch headspace.
Seal jars and let cool completely. Refrigerate before serving.
Storage Information
Refrigerator Pickles
• Keep jars refrigerated.
• Best flavor after 48–72 hours.
• Keeps well for up to 3–4 weeks.
• Always keep sprouts fully submerged in brine.
Optional Canning Note
• This recipe is best as a refrigerator pickle.
• If you choose to water-bath can, follow approved acidified-vegetable guidelines exactly and process according to your altitude.
• Discard immediately if jars show bulging lids, leaks, mold, or off smells.
Serving Ideas
• Snack boards
• Burgers and sandwiches
• Chopped into potato salad
• With cured meats and cheese
