Spicy, juicy, and bursting with complex flavors, these Southern pickled Brussels sprouts are small but mighty. The pickling process infuses every layer of these compact, leafy vegetables with punches of fiery red pepper, savory garlic, and salty brine to deliver a serious kick.
I think Brussels sprouts sometimes get a bad rap. We all have childhood memories of choking down slimy, bitter sprouts, but I promise this was probably down to uninspired recipes or overcooking.
Whether roasted in a sweet balsamic glaze or mixed into a cheesy, creamy gratin, Brussels sprouts have plenty to offer if they’re prepared in the right way.
Today, I’d like to share with you one of my favorite ways to enjoy these tiny cabbages — and that’s by pickling them! A classic Southern snack, Pickled Brussels sprouts (or “frog balls”) are a delicious bite-sized snack.
They’re dense, so they hold their shape and remain nice and crunchy, and the earthy sprout taste pairs beautifully with the tangy, salty brine. Pickling also draws out their natural bitterness and replaces it with a bright, spicy warmth.
We’ll be preparing a simple brine, then adding extra flavor to our frog ball recipe with red pepper flakes and garlic. I keep a jar in the fridge for fly-by snacking, but they’re also perfect for spicing up a party spread or garnishing a Bloody Mary!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Brussels Sprouts – Their strong flavor and dense, layered texture make sprouts the perfect vegetable for pickling.
- Garlic – Infuses the pickled Brussels sprouts with a dose of savory, umami richness.
- Pickling Spice – Balances acidity, helps preserve the produce, and delivers spicy, aromatic notes.
- Dill – This traditional picking herb adds a zesty freshness to these pickled Brussel sprouts.
- Red Pepper Flakes – Adds a warming, gentle heat that ramps up the flavor of this frog ball recipe without being too much. Omit these entirely if you don’t like spice.
- For the Brine – Start with plenty of water, then add:
- White Vinegar – Has a neutral flavor that won’t overpower the sprouts.
- Kosher Salt or Pickling Salt – The key ingredient for the brine! Regular kosher salt works perfectly if you can’t find specialist pickling salt.
- Sugar – Balances the acidity of the vinegar, and helps the sprouts stay crisp.
How to Make Pickled Brussels Sprouts
- Prepare the Jars. Clean the jars and lids well with hot, soapy water. Place a rack on the bottom of a large stockpot, set the jars on it, and fill it with enough water to cover the jars by about 2 inches. Place over a medium heat.
- Blanch the Sprouts. Trim the sprout ends and peel away any brown leaves. Blanch in boiling water for 3 minutes, then drain and transfer to an ice water bath for 15 minutes.
- Make the Brine. Pour the brine ingredients into a large saucepan, then stir and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Fill the Jars. Evenly distribute the garlic, pickling spice, dill, and red pepper flakes into the jars, then fill with Brussels sprouts, leaving ¼ inch headspace. Pour the hot brine solution into the jars. Clean the rims of any residue, then screw the lids on tight.
- Process the Jars. Use tongs to safely return the jars to the stockpot, ensuring they’re covered by at least 1 inch of water. Process in boiling water for 25 minutes, adjusting for altitude.
- Store & Serve. Remove the jars and let them cool completely. The lids will pop to tell you they’re sealed. Once this happens, store in the fridge or a cool, dry place for at least 24 hours before unsealing and enjoying!
- 4-Quart Canning Jars – Canning jars have a special 2-part lid that ‘pops’, creating an airtight seal when processing is finished. They’re an essential kit for preventing spoilage!
- Large Stockpot with Rack – You’ll need to process the jars in a hot water bath to ensure even heating. The rack keeps the bases away from the hotter bottom of the pot, preventing the pickled Brussel sprouts at the bottom from overheating or the glass from shattering.
Storing and Reheating
Twenty-four hours is the minimum, but you can leave your pickled Brussels sprouts for much longer before unsealing. They should be shelf-stable for 12-18 months if properly sealed in a water bath canner.
Once opened, you must store frog balls in the fridge, where they will keep for about a month.
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Frequently Asked Questions
If you like it hot, try mincing some fresh hot peppers to use instead of red pepper flakes.
Fresh peppers are more potent and release more spicy capsaicin into the brine to be absorbed by the sprouts.
Because atmospheric pressure drops the higher you get, it’s essential to adjust the processing time based on where you live.
Check my handy processing altitude times guide below the recipe card for the correct adjustments!
Pickling vegetables has occasionally been linked to food poisoning, but it’s very easy to eliminate any risk.
Clean your jars thoroughly before you begin, and check that the vinegar you’re using has an acidity of at least 5%. This will prevent any bacteria from growing and ensure proper food safety. And if you plan on storing them long-term, make sure they are properly canned and sealed.
Spice Blends for Sale
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Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
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Trim ends and discard any brown outer leaves.
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Blanch sprouts in boiling water for 3 minutes. Drain and add to an ice water bath for 15 minutes.
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In a large saucepan bring brine ingredients to a boil and simmer for 5 minutes.
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Distribute seasonings into each jar and fill each with the blanched Brussels sprouts leaving ¼-inch headspace. Pour hot brine solution into jars. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
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Using the jar tongs, put the jars in the hot water bath that you boiled the jars in and keep them covered with at least 1-inch of water, keeping the water boiling. Process the jars in boiling water for 25 minutes, adjusting for altitudes (see below).
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Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed. Store in a cool, dark place for at least 24 hours or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
Altitude in Feet >> Increase Processing Time
1,001-3,000 ft above sea level = +5 min
3,001 – 6,000 ft above sea level = +10 min
6,001 – 8,000 ft above sea level = +15 min
8,001 – 10,000 ft above sea level = +20 min
Calories: 59kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2381mg | Potassium: 298mg | Fiber: 3g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 64mg | Calcium: 39mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
