This recipe will make 2 pints of Frog Balls
Ingredients:
2 T. Kosher salt
1 lb. brussel sprouts, trimmed (also cut the large ones in half)
2 sprigs of fresh dill (I found dill in the produce section at Walmart. In the fall you can find large
sprigs. But during other seasons you can find it in plastic containers in the produce section where the fresh basil and other fresh seasonings are).
1 small clove garlic, thinly sliced
Brine:
1 c. water
1 c. white vinegar
1 tsp. black peppercorns
1 T. yellow mustard seeds
1/2 tsp. crushed red pepper flakes (or a little more if you like a kick)
2 tsp. Kosher salt
1 tsp. sugar
Directions:
- Wash and sterilize 2 pint canning jars and set aside.
- In a large pot of boiling, salted water, blanch brussel sprouts until tender, about 3-5 minutes.
- Put brussel sprouts in a large bowl filled with cold water and ice cubes to stop the cooking process.
- Place sliced garlic and dill into jars along with the brussel sprouts.
- Make your brine...Pour the vinegar, water, peppercorns, mustard seeds, red pepper flakes, salt and sugar into a saucepan and bring to boil. Then simmer until salt dissolves
- Carefully pour hot brine over brussel sprouts. Let jars cool to room temperature.
- Place lid on jar and put into the refrigerator.
You can eat them after 3-4 hours, but I find the longer they set, the better they taste. For long term storage, they need to be canned. Canning instructions are below.
