Pickled vegetables have long been a staple in Southern kitchens, where bold flavors and simple preservation techniques come together to create unforgettable snacks. These pickled Brussels sprouts—playfully nicknamed “Frog Balls”—are a crunchy, tangy treat that delivers a punch of flavor in every bite.
The beauty of this recipe lies in its balance. The natural earthiness of Brussels sprouts is transformed by a bright vinegar brine infused with garlic, mustard seeds, and aromatic spices. The result is a snack that is crisp, slightly spicy, and irresistibly tangy.
These pickled sprouts are perfect for serving alongside barbecue, adding to charcuterie boards, or enjoying straight from the jar as a zesty snack. Their bold flavor also makes them a great garnish for Bloody Mary cocktails.
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Another advantage of this recipe is its simplicity. With only a few minutes of prep and a quick brine, you can create a jar of flavorful pickled vegetables that will continue developing deeper flavor as they sit in the refrigerator.
Once you try these spicy pickled Brussels sprouts, they may quickly become a regular addition to your refrigerator. The longer they pickle, the more complex and delicious the flavor becomes.
Servings and Timing:
Servings: About 6 servings (1 large jar)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus 24–48 hours pickling time)
Ingredients
- 1 lb fresh Brussels sprouts, trimmed
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 3 cloves garlic, smashed
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon celery seeds
- 1 small fresh chili, sliced (optional for extra heat)
Instructions:
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