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Pickled Frog Balls (Brussel Sprouts)

Tangy, Sweet, and Crunchy
5 from 1 vote
Prep Time5 minutes
Active Time4 minutes
Total Time9 minutes

Ingredients

Boiling Brussel Sprouts to Soften

  • 2 cups Brussel Sprouts
  • 4 Cups Water
  • 1 tbsp Morton Kosher Salt

Brine Liquid

  • 1/3 Tsp Turmeric
  • 1 Cup White Vinegar
  • 1 Cup Water
  • 1 Tbsp Celery Seed
  • 1 Tbsp Mustard Seed
  • 2/3 Cup White Sugar

Instructions

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.

Notes

These frog balls are meant to be eaten in a few days – hence the small batch.