You're going to want to add these to your pickling projects. Buy the freshest Brussels Sprouts you can while they are in season, preferably from a farm or farmers market, and make some of these delicious frog balls. So yummy, they taste very much like Bread & Butter pickles; sweet with a touch of tart, perfect on a relish tray, and excellent with Bloody Mary's.
RECIPE
Ingredients
1 1/2 lbs Brussels sprouts (4 cups)
1 1/3 cup white vinegar (5% acidity)
2/3 cup sugar
1 tbls mustard seed
1/2 tbls celery seed
1/3 tsp turmeric
1/3 tsp red pepper flakes (optional if you want a little heat)
Method
Wash Brussels sprouts and remove stems and tough outer leaves. Boil sprouts in salted water (4 tsp canning salt in 1 gallon water) 4 minutes; remove from heat and drain.
Meanwhile, combine vinegar, sugar, and spices in a saucepan and bring to a boil; simmer for 5 minutes.
Fill jars with Brussels sprouts, and cover with hot brine, leaving 1/2 inch head-space. Remove air bubbles and adjust head-space if needed.
Cover jars with lids and secure on rings just finger-tight. Process jars 10 minutes in a boiling water bath or steam canner.
Remove jars and let sit 24 hours on a towel on your counter top 24 hours. Store jars in pantry up to one year. Opened jars need to be refrigerated.
Cook's note - frog balls are best if they sit for 3-4 weeks after you make them for the flavors to develop.
Yield: 2-3 - half-pint (8 oz) jars
Enjoy,
Mary
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