Pickling Brussels sprouts is a wonderful way to transform a humble garden vegetable into a sophisticated, crunchy treat. Often playfully called “Frog Balls” because of their round, green, and textured appearance, these pickled delights are a traditional favorite for those who enjoy a tangier twist on their greens.

Why This Method is a Winner

Brussels sprouts are members of the cruciferous family, meaning they are packed with fiber and essential nutrients. When you preserve them in a vinegar brine, you are not only extending their shelf life but also creating a snack that supports your well-being in several ways:

• Digestive Support: The acidity of the vinegar, combined with the natural fiber of the sprouts, helps keep the digestive system active and balanced.
• Vitamin Rich: Brussels sprouts are naturally high in Vitamin K and Vitamin C, which are vital for bone health and maintaining a resilient immune system.
• Low-Calorie Crunch: If you often find yourself reaching for a salty snack in the afternoon, these provide that satisfying “crunch” without the unhealthy fats found in processed chips.

The Gentle Benefits

• Antioxidant Power: The “tiny cabbages” are full of antioxidants that help protect your cells.
• Heart Health: Fiber-rich foods are well-known friends to the heart, helping to maintain healthy cholesterol levels.
• Kitchen Joy: Making your own preserves is a calming, tactile hobby that brings a great sense of accomplishment.

---

The “Frog Ball” Pickling Recipe

This recipe avoids harsh preservatives, using only simple pantry staples to create a bright, zesty flavor.

Tangy Pickled Sprouts

• 1 lb fresh Brussels sprouts (washed, with the woody ends trimmed)
• 1 ½ cups apple cider vinegar (for a milder, fruitier tang)
• 1 ½ cups filtered water
• 2 cloves of garlic (smashed to activate the allicin)
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• A pinch of sea salt

Instructions:

1. Blanch: Bring a pot of water to a boil. Drop the sprouts in for just 2 minutes. Immediately move them to a bowl of ice water. This keeps them vibrant green and “shockingly” crunchy.
2. Pack: Place the garlic, peppercorns, and mustard seeds at the bottom of a clean glass jar. Pack the cooled sprouts tightly on top.
3. Brine: In a small pot, simmer the vinegar, water, and sea salt until the salt dissolves.
4. Seal: Pour the hot liquid over the sprouts until they are completely covered.
5. Wait: Let the jar cool, then keep it in the refrigerator. Wait at least 3 days before eating to allow the flavors to penetrate the center of the sprouts