These refrigerator pickled brussels sprouts (also called ‘frog balls’) are really easy to make and incredible in chopped salads, bloody marys, charcuterie boards, sandwiches or just by themselves.
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Pin ItOkay, they’re technically ‘halved frog balls’, but I found that cutting the brussel sprouts in half for pickling decreased the brine infusion time and just led to a much more pleasant eating experience (especially when enjoyed right out of the jar).
Pickled Brussels Sprouts Ingredients
(You may also like: Garlic Parmesan Roasted Brussel Sprouts)
How to Make Pickled Brussels Sprouts
- The Brussel Sprouts. Trim and halve the brussels sprouts, then boil for 3 minutes. Transfer to ice water to cool.
- The Pickling Brine. Bring the vinegar, water, sugar, and salt to a boil, then simmer (until dissolved).
- The Jar. Pack the blanched brussel sprouts into jars with jalapeño, peppercorns, and mustard seeds. Pour hot brine over, seal, and cool. Refrigerate before serving.
Pickled Brussels Sprouts Uses
- Salads: My favorite are in Caesar salads and chopped salads!
- Charcuterie Boards: They provide the perfect bitter/sour refreshing bite between rich cheeses and cured meats.
- For a Snack: Frog balls are really yummy straight out of the jar.
- Sandwiches: They’re especially good with turkey or roast beef.
- Bloody Mary Cocktail: Who needs celery when you have a pickled brussels sprout?!
P.S. If you want more easy refrigerator pickle recipes, take a look at these: https://nurturedhomes.com/pickle-recipes
Pin this now to find it later
Pin ItPickled Brussels Sprouts
These refrigerator pickled brussels sprouts (also called 'frog balls') are really easy to make and incredible in chopped salads, bloody marys, charcuterie boards, sandwiches or just by themselves.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 ½ pounds Brussel sprouts
- 1 ½ cups water
- 1 ½ cups white vinegar
- 2 tsp kosher salt
- 2 tbsp sugar
- 1 jalapeno pepper, sliced
- 1 tsp black peppercorns
- 1 tsp mustard seeds
Instructions
- Wash Brussels sprouts and remove stems and tough outer leaves.
- Cut the Brussels sprouts in half.
- Add the Brussel sprouts to a saucepan of boiling water and cook for 3 minutes.
- Transfer the Brussel sprouts to a bowl of iced water to cool.
- To make the brine, add the vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Pack the Brussel sprouts, jalapeno slices, black peppercorns and mustard seeds into two 16oz jars.
- Pour the hot brine over the Brussel spouts, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the jalapeno and seasoning around.
- Allow to cool to room temperature then refrigerate until needed.
Notes
Allow the Brussel spouts to pickle for at least 24 hours before eating.
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