Why You’ll Love This Recipe

This recipe transforms humble Brussels sprouts into a vibrant, tangy treat that’s both refreshing and savory. The balance of sharp vinegar, aromatic spices, and a hint of garlic makes it incredibly addictive. Plus, it’s vegan, easy to prepare, and perfect for anyone who loves pickled snacks. Whether you want a crunchy side dish, a unique burger topping, or a flavorful appetizer, these Pickled Frog Balls deliver with flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs Brussels sprouts, trimmed
4 cups water
2 cups white vinegar
1 cup apple cider vinegar
1/2 cup sugar
1/4 cup salt
4 garlic cloves, smashed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 teaspoon red pepper flakes (optional, for heat)
4 bay leaves
Fresh dill sprigs (optional, for extra flavor)

Directions

Blanch Brussels Sprouts: Bring 4 cups of water to a boil in a large pot. Add trimmed Brussels sprouts and blanch for 2–3 minutes. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Make Brine: In a saucepan, combine white vinegar, apple cider vinegar, sugar, salt, garlic, mustard seeds, black peppercorns, and red pepper flakes (if using). Simmer over medium heat until the sugar and salt fully dissolve.
Jar the Sprouts: Pack the blanched Brussels sprouts tightly into sterilized jars. Add 1 bay leaf and a sprig of fresh dill to each jar, if desired.
Add Brine: Pour the hot vinegar brine over the Brussels sprouts, ensuring they are completely submerged. Seal the jars tightly.
Pickle: Allow jars to cool to room temperature, then refrigerate. Let the flavors develop for 3–5 days before eating.

Servings and timing

Yield: 8 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Pickling time: 3–5 days in the refrigerator before serving

Variations

For extra heat, increase the amount of red pepper flakes or add sliced fresh chili peppers to the brine.
Swap out mustard seeds for coriander seeds for a slightly different spice profile.
Add sliced onions or whole cloves to the jars for additional layers of flavor.
Include herbs such as thyme or rosemary in place of dill for variation.

Storage/reheating

Store your Pickled Frog Balls in the refrigerator for up to 2 months. Since they are pickled, reheating isn’t necessary—serve cold or at room temperature. For longer shelf life, follow proper canning procedures and sterilization techniques.

FAQs

What are Pickled Frog Balls made of?

Despite the name, they’re made from Brussels sprouts pickled in a tangy vinegar brine with garlic and spices.

How long do I need to wait before eating them?

For best flavor, refrigerate and let them pickle for at least 3 to 5 days.

Can I make these spicy?

Yes, by adding red pepper flakes or fresh chili peppers, you can increase the heat level to your liking.

How should I store Pickled Frog Balls?

Keep them refrigerated in sealed jars for up to 2 months.

Can I use fresh dill or dried dill?

Fresh dill is preferred for its bright flavor, but dried dill can be used if fresh isn’t available.

Are these vegan?

Yes, the recipe uses only plant-based ingredients and is completely vegan.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are recommended for best texture, but you can try with frozen if necessary, though the texture might be softer.

What else can I add to the brine?

Other spices like coriander seeds, cloves, or bay leaves can be added for extra complexity.

Can I water bath can these for shelf stability?

Yes, with proper sterilization and canning techniques, you can preserve them longer outside the fridge.

What dishes go well with Pickled Frog Balls?

They’re great as snacks, burger toppings, in salads, or as part of a charcuterie board.

Conclusion

Pickled Frog Balls are a creative and delicious way to enjoy Brussels sprouts with a bold, tangy kick. Easy to make and packed with flavor, this snack is perfect for anyone looking to elevate their appetizer game or add a zesty twist to meals. Give them a few days to develop their full taste, and you’ll have a crunchy, savory treat that’s hard to resist.

Pickled Frog Balls

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Pickled Frog Balls are tangy, garlicky Brussels sprouts blanched and soaked in a zesty vinegar brine with mustard seeds, black peppercorns, and optional heat from red pepper flakes, making a crunchy, flavorful snack or appetizer.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 servings
Category: Snack, Appetizer
Method: Pickling
Cuisine: American
Diet: Vegan

Instructions

Bring 4 cups of water to a boil in a large pot. Add trimmed Brussels sprouts and blanch for 2–3 minutes. Immediately transfer them to an ice bath to stop cooking. Drain and set aside.
In a saucepan, combine white vinegar, apple cider vinegar, sugar, salt, garlic, mustard seeds, black peppercorns, and red pepper flakes (if using). Simmer over medium heat until sugar and salt fully dissolve.
Packs the blanched Brussels sprouts tightly into sterilized jars. Add 1 bay leaf and a sprig of fresh dill to each jar, if desired.
Pour the hot vinegar brine over the Brussels sprouts, ensuring they are completely submerged. Seal the jars tightly.
Allow jars to cool to room temperature, then refrigerate. Let flavors develop for 3–5 days before eating.