Pickled Frog Balls (Brussels Sprouts)

Pickled Frog Balls (Brussels Sprouts)

Ingredients:

1. 2 cups Brussels Sprouts
2. 4 cups Water
3. 1 tbsp Morton Kosher Salt
4. 1/3 tsp Turmeric
5. 1 Cup White Vinegar
6. 1 Cup Water (for brine)
7. 1 tbsp Celery Seed
8. 1 tbsp Mustard Seed
9. 2/3 Cup White Sugar

Directions:

1. Prep the Brussels sprouts by trimming off the tough stems, peeling away any damaged outer leaves, and slicing each sprout in half.
2. In a large pot, bring 4 cups of water and 1 tablespoon of kosher salt to a boil. Add the halved Brussels sprouts and blanch for about 4 minutes until they are bright green and just tender.
3. Drain the sprouts and let them cool slightly. Then, gently pack them into a clean mason jar, leaving space at the top for the brine.
4. In a separate pot, make the brine by combining turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar.
5. Bring the brine mixture to a boil while stirring to dissolve the sugar completely.
6. Remove the brine from the heat and carefully pour it into the jar over the Brussels sprouts until they are fully covered.
7. Seal the jar tightly with a lid and let it cool to room temperature before refrigerating.
8. For the best flavor, allow the Pickled Frog Balls to chill overnight before serving.

Preparation Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Calories: 80 kcal per serving | Servings: 4 servings