If you’re craving a zesty, crunchy, tangy snack that punches way above its weight, meet your new obsession: Pickled Frog Balls. No actual amphibians are harmed here—this cheeky name refers to delicious pickled Brussels sprouts, a snack that’s as whimsical as it is wonderfully addictive.

With a perfect balance of vinegar bite, subtle sweetness, and aromatic spices, these pickled Brussels sprouts are a must-try for anyone who loves bold flavors. They’re ideal as a snack, side dish, or as a quirky, crowd-pleasing garnish for burgers, sandwiches, charcuterie boards, or Bloody Marys.

Whether you’re already a Brussels sprout fan or just pickle-curious, this recipe is easy to make, fun to share, and a guaranteed conversation starter.

Why You’ll Love This Recipe

Crunchy & Flavorful – Brussels sprouts retain their bite while absorbing the bold, aromatic brine.
Unique & Playful – The “frog balls” name alone is enough to spark interest and smiles.
Great for Pickling Beginners – No fancy equipment, no long wait time, and minimal prep.
Perfect as a Snack or Garnish – Add zing to salads, sandwiches, cocktails, or cheese boards.
Stores Well – These can last up to a month in the fridge and taste even better after a few days.

This recipe makes a single mason jar, but trust us—you’ll want to double or triple the batch once you taste the first crunchy, tangy bite.

Ingredients

Here’s everything you’ll need to create a perfect jar of Pickled Frog Balls:

For the Brussels Sprouts:

2 cups Brussels sprouts – fresh, firm, and halved
4 cups water – for boiling
1 tbsp Morton Kosher Salt – to salt the blanching water

For the Brine:

1 cup white vinegar – the pickling backbone
1 cup water – to balance the vinegar’s acidity
2/3 cup white sugar – gives that mild, sweet contrast
1/3 tsp turmeric – for color and subtle earthy flavor
1 tbsp celery seed – for aromatic lift
1 tbsp mustard seed – classic pickling spice

Kitchen Tools You’ll Need

Medium or large pot (for blanching sprouts)
Small saucepan (for making the brine)
Sharp knife and cutting board
Quart-sized mason jar (or a similar airtight glass container)
Slotted spoon or tongs
Ladle or heat-safe funnel

Step-by-Step Instructions

Step 1: Prep the Brussels Sprouts

Start by trimming the stems off your Brussels sprouts and removing any yellowed or damaged outer leaves. Then, slice each sprout in half lengthwise. This not only helps them pickle faster but also allows the brine to penetrate more deeply for enhanced flavor.

Step 2: Blanch the Sprouts

In a large pot, bring 4 cups of water to a boil and stir in 1 tablespoon of kosher salt. Add the halved Brussels sprouts and blanch them for about 4 minutes.

You want them to retain their color and crunch—bright green and slightly tender, not mushy. Once done, drain them immediately and set aside to cool. For extra crispiness, you can briefly transfer them to a bowl of ice water to stop the cooking process.

Step 3: Pack the Jar

Once cooled, pack the Brussels sprouts tightly into a clean mason jar. Be sure to leave about an inch of space at the top so the brine can circulate and cover everything completely.

Step 4: Make the Pickling Brine

In a small saucepan, combine:

1 cup white vinegar
1 cup water
2/3 cup white sugar
1/3 teaspoon turmeric
1 tablespoon celery seed
1 tablespoon mustard seed

Bring this mixture to a gentle boil, stirring occasionally to dissolve the sugar. Once fully dissolved and aromatic (you’ll smell that pickle-shop scent), remove from heat.

Step 5: Pour the Brine

Using a ladle or funnel, carefully pour the hot brine over the packed Brussels sprouts in the jar. Make sure all the sprouts are completely submerged. You may need to gently press them down or jiggle the jar to remove any air bubbles.

Step 6: Cool and Seal

Wipe the jar rim clean, seal the lid tightly, and let it cool to room temperature. Once cooled, place the jar in the refrigerator.

For best flavor, let your Frog Balls pickle overnight, though they can be enjoyed after just a few hours.

Flavor Notes

Sweet Meets Sour – The sugar in the brine plays beautifully with the tangy vinegar and bitter-sweet Brussels sprouts.
Spiced Just Right – Mustard and celery seeds bring subtle spice without overpowering the sprouts.
Turmeric Bonus – Adds a sunny yellow hue to the brine, making the jar look as vibrant as the flavor feels.

How to Serve Pickled Frog Balls

These crunchy, flavorful bites are surprisingly versatile:

Snacking Straight from the Jar

They’re the perfect bite-sized treat for those who love bold, briny snacks. Keep a jar in your fridge for guilt-free grazing.

Add to Charcuterie Boards

Pair with cheese, crackers, meats, and nuts for a deliciously unexpected addition that adds color and tang.

Garnish Bloody Marys

Level up your cocktail game by skewering a few frog balls as a garnish. Their briny bite pairs beautifully with the tomato base of Bloody Marys.

Top Your Sandwiches or Burgers

Add texture and zing to meat, veggie, or even grilled cheese sandwiches.

Toss into Salads

Chop and mix into potato salads, slaws, or leafy greens for extra crunch and flavor depth.

Tips for Success

Use fresh, small Brussels sprouts for the best texture and flavor.
Always use clean jars and utensils to ensure your pickles stay fresh and safe to eat.
Don’t skip the blanching – it softens the sprouts just enough and prevents a raw, bitter taste.
Adjust sweetness or spice to your taste—try red pepper flakes for heat or dill seeds for an herby twist.
Label and date your jars so you know when they’re ready and when to use them by.

Storage & Shelf Life

Store pickled Brussels sprouts in the refrigerator at all times.
They’ll last up to 4 weeks, though they’re best within the first 10–14 days when their texture is optimal.
If you plan to make larger batches, consider proper canning techniques to ensure long-term shelf stability.

Frequently Asked Questions

Q: Can I use frozen Brussels sprouts?
It’s not recommended. Frozen sprouts tend to get mushy after blanching and don’t hold up well in the pickling brine.

Q: Can I make these spicy?
Absolutely! Add red pepper flakes, sliced jalapeño, or even a dash of hot sauce to the brine.

Q: Do I have to refrigerate them?
Yes, since this is a quick refrigerator pickle, it must be kept cold for food safety. This isn’t a shelf-stable canning recipe.

Q: Can I reuse the brine?
For food safety and consistent flavor, it’s best to make a fresh brine for each new batch.

Q: Can I use apple cider vinegar instead of white vinegar?
Yes! Apple cider vinegar adds a deeper, fruitier tang and is a great substitution.

Conclusion

Pickled Frog Balls may sound like a novelty, but once you try them, they’ll become a staple in your fridge. Crunchy, sweet-tart, and full of flavor, these pickled Brussels sprouts are the perfect combination of cheeky fun and serious taste.

Whether you’re a die-hard pickle lover or a curious cook looking to try something new, this recipe is approachable, rewarding, and bound to make you the talk of your next party (in the best way). Try them once and you’ll see why people can’t stop raving about their pickled frog balls.

Happy pickling!