Step 1: Prepare the Brussels sprouts

Wash thoroughly, remove damaged outer leaves and trim the tough stem ends. Make a small shallow X in the bottom of each sprout to help the brine penetrate.

Step 2: Blanch the sprouts

Bring a large pot of water to a boil. Add the Brussels sprouts and blanch for 3 to 4 minutes. Drain and immediately transfer them to an ice bath to stop the cooking.

Step 3: Prepare the garlic

Peel the garlic cloves and lightly crush them to release their flavor.

Step 4: Pack the jars

Arrange the Brussels sprouts tightly in clean glass jars. Add the garlic, black peppercorns, mustard seeds, celery seeds, red pepper flakes, bay leaves, coriander seeds and fresh dill.

Step 5: Make the brine

In a saucepan, combine white vinegar, water, pickling salt and sugar.

Step 6: Heat the mixture

Bring the brine to a gentle boil, stirring until the salt and sugar dissolve completely.

Step 7: Pour over the sprouts

Carefully pour the hot brine into the jars until the Brussels sprouts are completely submerged.

Step 8: Cool

Allow the jars to cool to room temperature before sealing.

Step 9: Refrigerate

Place the sealed jars in the refrigerator for at least 5 to 7 days to allow the flavors to develop. For a stronger pickle flavor, wait 1 to 2 weeks.

Step 10: Serve

Enjoy these tangy Frog Balls straight from the jar or add them to Bloody Marys, charcuterie boards, antipasto platters, sandwiches and BBQ spreads.

Important Food Safety Information

These are refrigerator pickles, not shelf-stable canned pickles. A few simple rules keep them safe and delicious:

• Keep them refrigerated at or below 40°F (4°C). Once the jars have cooled to room temperature, move them to the refrigerator promptly, and do not leave them out.
• Enjoy within 2 weeks. Plan to finish the jars within that window for the best quality and safety.
• Do not store at room temperature or treat as shelf-stable. Sealing the lid does not make these pickles safe for the pantry.
• Do not can or water-bath process this recipe. It was not designed or tested for canning. If you want shelf-stable pickled vegetables, use a tested home-canning recipe from a trusted food preservation source.
• Garlic needs care. Garlic is a low-acid vegetable that can carry spores of Clostridium botulinum, the bacterium that causes botulism. Garlic stored in liquid at room temperature can create conditions where harmful bacteria grow, so refrigeration is essential.
• Cool before sealing, then refrigerate. The recipe has you let the jars cool to room temperature before sealing. Do not let them sit out for a long time. Refrigerate them as soon as they have cooled, ideally within about 2 hours.
• Keep the sprouts submerged. Sprouts above the brine can discolor or spoil. Pack them snugly and make sure they are fully covered.
• Use clean jars and utensils. Wash jars, lids, tools and hands in hot, soapy water, and use a clean fork or tongs each time you take sprouts from the jar.
• Do not reduce the vinegar or salt significantly. The acid and salt are part of what keeps the pickles safe and flavorful.
• Discard if there are signs of spoilage. These include a bulging lid, spurting liquid when opened, an off or rotten smell, mold, sliminess, unusual fizzing or a very mushy texture. When in doubt, throw it out without tasting.
• Take extra care when serving vulnerable people. If you are serving someone pregnant, elderly, very young or with a weakened immune system, follow your local food safety guidance.

A note on timing. The recipe suggests waiting 5 to 7 days for the flavor to develop, and up to 1 to 2 weeks for a stronger pickle flavor, while also recommending that you enjoy the pickles within 2 weeks. That means the strongest-flavor window overlaps the end of the recommended storage time. If you like very tangy sprouts, plan to finish them promptly rather than keeping them past the 2-week mark.

Tips for the Crunchiest Frog Balls

1. Choose fresh, firm sprouts

Fresh sprouts are crisper and sweeter. Avoid any that are soft, yellowing or have dark spots.

2. Pick sprouts of similar size

Similar sizes pickle evenly. If some sprouts are much larger than others, halve the big ones.

3. Cut the X in the base

The small X at the stem end helps the brine penetrate the dense core. Make it shallow and neat, not deep enough to make the sprout fall apart.

4. Do not skip the ice bath

Blanching tenderizes the sprouts slightly and sets their green color. The ice bath stops the cooking so they stay crunchy. Leave them in the ice water until fully cool, then drain well.

5. Do not over-blanch

Three to four minutes is enough. Longer blanching makes the sprouts soft and dulls their color.

6. Dry the sprouts well

After the ice bath, drain thoroughly and pat dry so extra water does not dilute the brine.

7. Pack the jars snugly

Tightly packed sprouts stay submerged and do not float. Use a spoon handle or chopstick to nudge sprouts into gaps.

8. Use hot brine

Pouring hot brine helps the flavors penetrate. The hot brine goes over the sprouts in the jar, so do not boil them in the brine.

9. Be patient

Frog Balls improve with time. After 5 to 7 days, they are tangy and balanced. After 1 to 2 weeks, they are stronger and more pickle-like.

10. Adjust the heat

For more spice, add extra red pepper flakes, a few slices of fresh chili or a dried chili. For milder pickles, reduce the flakes.

11. Taste a test sprout

After 5 to 7 days, try one sprout. If it is not tangy enough, wait a few more days within the 2-week window.

12. Wear gloves if handling fresh chilies

If you add fresh hot peppers, gloves protect your skin from capsaicin.

Serving Ideas

Frog Balls bring tang and crunch to nearly everything:

In cocktails

• Bloody Marys. Skewer a few Frog Balls as a garnish, alongside celery, olives and bacon.
• Martinis and gin cocktails. Use a sprout in place of an olive for a savory twist.
• Michelada or beer cocktails. Drop a couple into the glass for a tangy kick.