If you’re looking to transform humble Brussels sprouts into something bold and unforgettable, these Baby Diablo Balls deliver in every way. Crisp-tender sprouts are infused with a fiery, tangy brine packed with garlic, chili, and warming spices, creating a punchy snack that’s as addictive as it is vibrant.
Pickling brings out a completely different side of Brussels sprouts. Their natural earthiness is brightened by vinegar, while the heat from red pepper flakes and fresh chilies seeps deep into every layer. The result is a complex balance of sharp, spicy, and slightly sweet flavors that intensify over time.
This recipe is especially appealing for those who enjoy bold, spicy condiments or crave something unique for charcuterie boards, sandwiches, or side dishes. The longer the sprouts sit in the brine, the more pronounced the “diablo” heat becomes, making them perfect for spice lovers.
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Simple to prepare and requiring minimal cooking, these pickled sprouts are a fantastic make-ahead option. After just a day or two in the refrigerator, they develop their signature flavor—though patience will reward you with an even deeper, more fiery bite.
Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus chilling time)
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup white vinegar
- 1 cup water
- 3 cloves garlic, smashed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes (or more to taste)
- 1–2 fresh chili peppers, sliced
- 1/2 teaspoon smoked paprika (optional)
Instructions:
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