Tuesday, January 30, 2018

Frog Balls {Pickled Brussels Sprouts}

Before you laugh out loud, don't discount these amazing Frog Balls {Pickled Brussels Sprouts} until you taste them! I mean, come on, the name has to make you laugh just as it did me. To be honest, I made them the first time just because of the name!

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.

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)

Wash Brussels sprouts and remove stems and tough outer leaves. Cut larger ones in half, then boil all of them 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


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