Pickled Brussels Sprouts, affectionately d믭 'Frog Balls,' are a delightful addition to any table, offering a unique blend of tanginess and crunch. This recipe transforms the often-overlooked Brussels sprout into a vibrant, flavorful snack or side dish that can elevate your meal.
Ingredients
Scale:
1 pound Brussels Sprouts, trimmed and halved
1 cup Water
1 cup White Vinegar (or apple cider vinegar)
1 tablespoon Sugar
1 tablespoon Salt (kosher or sea salt preferred)
2 cloves Garlic, peeled and smashed
1 tablespoon Dill (fresh or 1 teaspoon dried)
1 teaspoon Red Pepper Flakes (optional for heat)
1 teaspoon Black Peppercorns
Instructions
Rinse the Brussels sprouts thoroughly under cold water. Trim the ends and cut them in half.
In a medium saucepan, combine the water, white vinegar, sugar, salt, garlic, dill, red pepper flakes, and black peppercorns. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
Sterilize a quart-sized jar by boiling it for 10 minutes. Pack the halved Brussels sprouts into the jar tightly.
Pour the hot pickling solution over the Brussels sprouts, ensuring they are fully submerged, leaving about 1 inch of headspace.
Allow the jar to cool at room temperature for about 30 minutes. Seal the jar and refrigerate.
Let the Brussels sprouts pickle in the refrigerator for at least 24 hours, preferably 3 to 5 days for the best flavor.
