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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.

Ingredients

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)

4 bay leaves

Fresh dill sprigs (optional)

Instructions

  1. 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.
  2. 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.
  3. Packs the blanched Brussels sprouts tightly into sterilized jars. Add 1 bay leaf and a sprig of fresh dill to each jar, if desired.
  4. Pour the hot vinegar brine over the Brussels sprouts, ensuring they are completely submerged. Seal the jars tightly.
  5. Allow jars to cool to room temperature, then refrigerate. Let flavors develop for 3–5 days before eating.

Notes

For extra heat, increase red pepper flakes or add sliced fresh chili peppers.

Swap mustard seeds for coriander seeds for different spice.

Add sliced onions or whole cloves for extra flavor layers.

Use different vinegars like rice or malt vinegar to change tanginess.

Include herbs like thyme or rosemary instead of dill for variation.

Store refrigerated up to 2 months. No reheating needed; serve cold or room temp.

Nutrition

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