Description
These tangy and slightly spicy pickled Brussels sprouts, affectionately called ‘frog balls,’ make a fun and zesty addition to appetizer platters, Bloody Marys, or charcuterie boards. Bursting with vibrant flavors from garlic, jalapeño, and fresh dill, they offer a unique twist on traditional pickles. Perfectly crisp and packed in a flavorful brine, these pickled sprouts are easy to prepare and keep well in the refrigerator for up to two months.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 4 cloves garlic, smashed
- 1 small onion, sliced
- 1 jalapeño or serrano pepper, sliced (optional for heat)
- 2 sprigs fresh dill (or 1 teaspoon dried dill)
Pickling Brine
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery seed
Instructions
- Blanch Brussels Sprouts: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 3–4 minutes until they are just tender yet still bright green. Drain and immediately transfer them to an ice water bath to halt the cooking process and preserve their color.
- Prepare Pickling Brine: In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt have fully dissolved.
- Pack the Jars: Take two sterilized pint jars and distribute the smashed garlic, sliced onion, jalapeño slices (if using), mustard seeds, black peppercorns, crushed red pepper flakes, celery seed, and fresh or dried dill evenly between them. Then pack the cooled Brussels sprouts tightly into the jars, leaving about half an inch of headspace at the top.
- Add the Brine and Seal: Pour the hot pickling brine over the Brussels sprouts in each jar, ensuring they are fully submerged but leaving 1/2 inch headspace. Gently tap the jars to release any trapped air bubbles. Seal the jars tightly with lids.
- Cool and Refrigerate: Allow the jars to cool to room temperature before placing them in the refrigerator. For best flavor, let the pickles cure for at least 48 hours before serving.
Notes
- These pickled Brussels sprouts can be enjoyed as a zesty snack, an enhancement to Bloody Mary cocktails, or a unique addition to charcuterie boards.
- Store the pickled sprouts in the refrigerator; they will keep fresh and flavorful for up to two months.
- Adjust the amount of jalapeño or omit it entirely to control the level of heat according to your preference.
- Ensure jars are properly sterilized to extend shelf life and maintain safety.
