📝 Description
These “Pickled Frog Balls” are actually crunchy Brussels sprouts transformed into a tangy, garlicky, slightly spicy pickled snack. They’re bold, addictive, and perfect as a side, appetizer, or snack straight from the jar.
😋 Flavor & Experience
Expect a sharp vinegar bite, balanced with garlic and dill, and a satisfying crunch in every sprout. They stay firm, zesty, and super snackable—like pickles, but greener and more intense.
🛒 Ingredients
500 g Brussels sprouts
2 cups white vinegar (or apple cider vinegar)
2 cups water
2 tbsp salt
1 tbsp sugar (optional, for balance)
4 cloves garlic, smashed
1 tsp black peppercorns
1 tsp mustard seeds
1–2 dried chilies (optional for heat)
Fresh dill (optional but recommended)
👨🍳 Step-by-Step Instructions
Prep the sprouts
Trim ends and remove any outer leaves. Rinse well.
Blanch for better crunch (optional)
Boil sprouts for 2–3 minutes, then transfer to ice water immediately.
Pack the jars
Add Brussels sprouts, garlic, spices, chilies, and dill into clean jars.
Make the brine
In a pot, heat vinegar, water, salt, and sugar until dissolved.
Pour & seal
Pour hot brine over sprouts until fully covered. Seal jars.
Pickle time
Let cool, then refrigerate for at least 24–48 hours (best after 3–5 days).
⏱️ Time
Prep: 15 min | Pickling: 24–72 hrs | Total: ~1–3 days
🔥 Nutrition (approx per serving)
Kcal: 45 | Protein: 2g | Servings: 6
