Pickled Frog Balls (A.K.A. Brussels Sprouts): A Tangy, Crunchy Delight!
Looking for a snack that’s weirdly named but wonderfully addictive? Say hello to Pickled Frog Balls — no frogs were harmed, we promise! These are simply Brussels sprouts pickled to perfection, giving you a bold, tangy, crunchy bite that pairs perfectly with almost any meal. This Southern-inspired treat has gained quirky popularity for both its flavor and name. Whether served on a charcuterie board, as a burger topping, or enjoyed straight from the jar, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love Pickled Brussels Sprouts
- Crunchy & Tangy: Perfectly blanched sprouts soaked in a briny bath of vinegar and spices.
- Healthy Snack: High in fiber, vitamins C & K, and antioxidants.
- Long Shelf Life: Lasts for months in the fridge.
- Perfect for Meal Prep: Easy to make in big batches.
- Conversation Starter: Let’s be honest, “Frog Balls” will get people talking!
Ingredients
Brussels Sprouts:
- 2 cups Brussels sprouts, trimmed and washed
- 4 cups water (for blanching)
- 1/4 cup kosher salt
Pickling Brine:
- 1 cup white vinegar (or apple cider vinegar for a mellower flavor)
- 1/2 cup water
- 2 cloves garlic, smashed
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 2 bay leaves
- 1 lemon slice (optional, for brightness)
Prep Instructions
Step 1: Clean & Trim the Brussels Sprouts
- Remove any yellowed or damaged outer leaves.
- Trim the tough bottom stems slightly.
- Cut a shallow “X” on the bottom of each sprout to allow the brine to penetrate.
Step 2: Blanch the Sprouts
- Bring 4 cups of salted water to a boil.
- Add the sprouts and blanch for exactly 3 minutes.
- Immediately transfer them to an ice water bath to stop the cooking.
- Once cooled, drain and pat dry with paper towels.
Blanching is crucial—it softens the sprouts slightly while preserving their bright green color and crunch.
Make the Brine
In a small saucepan, combine:
- 1 cup vinegar
- 1/2 cup water
- Garlic, mustard seeds, peppercorns, red pepper, bay leaves, and lemon slice
Bring to a simmer for 3-5 minutes to extract the flavor from the spices. Then remove from heat and let it cool slightly.
Pack & Pickle
- Sterilize a glass jar (use boiling water or the dishwasher).
- Add the blanched Brussels sprouts to the jar.
- Pour the warm brine over the sprouts until completely submerged.
- Seal the jar tightly.
- Let it cool at room temperature, then store in the fridge.
Pickling Time
- Wait at least 5 days before eating to allow full flavor development.
- Best enjoyed after 7–10 days.
- Keeps in the fridge for up to 3 months.
Serving Ideas
- As a unique appetizer or snack
- Chopped into salads for crunch
- As a bold topping on burgers or sandwiches
- Paired with sharp cheeses and cured meats on a charcuterie board
- As a garnish for Bloody Marys!
Pro Tips
- Want it spicy? Add sliced jalapeños to the jar.
- Like it sweet and sour? Add 1 tsp sugar to the brine.
- Love complex flavors? Try adding whole coriander seeds, dill, or a touch of turmeric.
Nutrition Info (Per 1/2 cup serving, approx.)
- Calories: 35
- Carbs: 6g
- Fiber: 2g
- Vitamin C: 60% DV
- Fat: 0g
- Protein: 2g
Fun Fact
Despite the name, frog balls have nothing to do with amphibians! The name is Southern slang for these quirky little green orbs once they’re pickled — it’s all in good fun. In fact, recipes like this date back to traditional Southern pickling practices where nearly everything got preserved for winter.
Storage
- Always use clean utensils when handling the sprouts.
- Keep them refrigerated.
- If you notice cloudiness, bubbles, or off smells, discard.
Final Thoughts
Pickled Frog Balls are more than just a recipe — they’re an experience. Bold, tangy, and full of character, these crunchy little green gems will make you fall in love with Brussels sprouts like never before. Try it once, and you’ll be hooked. Homemade Samoas Girl Scout Cookies