Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled Frog Balls

  • Author: Jessica

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

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.

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastywithyou.com/pickled-frog-balls/