@redbaby2u4life: Frog Balls (Pickled Brussels Sprouts) These “Frog Balls” are crunchy, tangy, and lightly spicy A bold pickle snack that’s perfect for boards, burgers, or straight from the jar! Ingredients • 2 lbs Brussels sprouts • 2 1/2 cups white vinegar • 2 cups water • 2 tbsp pickling salt • 1 tbsp sugar • 4 garlic cloves, peeled • 1 tsp dill seeds • 1 tsp red pepper flakes Directions Trim Brussels sprouts and remove any loose outer leaves. Bring a large pot of water to a boil. Add Brussels sprouts and blanch for 3–4 minutes. Drain well. Pack blanched sprouts into clean jars with garlic, dill seeds, and red pepper flakes. In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, then simmer 5 minutes. Pour hot brine over sprouts, leaving about 1/2 inch headspace. Seal jars and let cool completely. Refrigerate before serving. Storage Information Refrigerator Pickles • Keep jars refrigerated. • Best flavor after 48–72 hours. • Keeps well for up to 3–4 weeks. • Always keep sprouts fully submerged in brine. Optional Canning Note • This recipe is best as a refrigerator pickle. • If you choose to water-bath can, follow approved acidified-vegetable guidelines exactly and process according to your altitude. • Discard immediately if jars show bulging lids, leaks, mold, or off smells. Serving Ideas • Snack boards • Burgers and sandwiches • Chopped into potato salad • With cured meats and cheese#ComfortFood #green #family #peace

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Wednesday 14 October 2026 19:15:40 GMT