This recipe is for a small batch of quick pickled brussel sprouts (often called “Frog Balls”).
They’re slightly tangy, sweet, and crunchy.
Trim Brussel Sprouts and Boil
Take 2 cups of brussels and remove stems.
Then remove outer leaves that are rusted or hardened
Then cut in half.
Rinse under cold water.
To a medium pot add 4 cups of water and 1 tbsp of Morton Kosher salt.
Bring to a boil.
Once boiling, add your halved brussels and allow to boil for 4 minutes.
Then strain.
Add as many halved brussels as you can to your mason jar.
Brine Ingredients for Pickled Brussel Sprouts (Frog Balls)
*This is for a small batch.
- 1 Cup White Vinegar
- 1 Cup Water
- 2/3 Cup White Sugar
- 1 Tbsp Mustard Seed
- 1 Tbsp Celery Seed
- 1/3 Tsp Turmeric
Making Frog Ball Brine Liquid
To a medium pot add the listed ingredients and bring to a boil.
Once boiling, take off heat.
Ladle or pour brine liquid over the Brussel sprouts.
Fill to the top.
Cover the mason jar with your lid and allow to cool.
Once cooled, store in your refrigerator. Flavors will improve overnight.
Pickled Frog Balls (Brussel Sprouts)
Tangy, Sweet, and Crunchy
Prep Time5 minutes mins
Active Time4 minutes mins
Total Time9 minutes mins
Boiling Brussel Sprouts to Soften
Trimming and Boiling Brussels
Take brussels and remove stems and rusted, hard leaves.
2 cups Brussel Sprouts
Halve brussels.
Bring 4 cups of salted water to a boil.
1 tbsp Morton Kosher Salt
Boil brussels for 4 minutes and then strain.
Add halves brussels to a mason jar.
Making Brine Liquid
Add brine ingredients to a medium pot and bring to a boil.
1/3 Tsp Turmeric, 1 Cup White Vinegar, 1 Cup Water, 1 Tbsp Celery Seed, 1 Tbsp Mustard Seed, 2/3 Cup White Sugar
Once boiling, take off heat.
Ladle or pour brine liquid over brussel sprouts.
Cover mason jar with lid and allow to cool. Once cooled, store in refrigerator. Flavor will improve overnight.
These frog balls are meant to be eaten in a few days – hence the small batch.
