Pickled Brussels Sprouts (aka “Pickled Frog Balls”)

Instructions:

1. Prep the Brussels sprouts: Trim the stems, remove any loose outer leaves, and cut each sprout in half.

2. Blanch: Bring 4 cups of water to a boil with 1 tbsp salt. Add the sprouts and cook for 4 minutes, just until bright green and slightly tender. Drain and set aside.

3. Pack the jar: Tightly pack the blanched sprouts into a clean mason jar, leaving about ½ inch of headspace.

4. Make the brine: In a saucepan, combine vinegar, 1 cup water, sugar, celery seed, mustard seed, and turmeric. Bring to a boil, stirring until the sugar dissolves.

5. Pour & seal: Carefully pour the hot brine over the sprouts, ensuring they’re fully submerged. Seal the jar tightly.

6. Cool & refrigerate: Let the jar cool to room temperature, then refrigerate. For best flavor, let them pickle overnight before enjoying.

Serving Suggestions:
Enjoy these tangy, crunchy pickled Brussels sprouts as a zesty snack, a bold side dish, or a flavorful topping for sandwiches and salads!

Happy pickling! 🐸✨