Pickled Brussels Sprouts (Frog Balls)

As I've mentioned before, I really really don't like Brussels Sprouts - but I do love pickles so maybe 'Frog Balls' would change my mind? 😂

• Rinse Brussels sprouts under cool water. Trim stem ends 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 thoroughly.
• Place garlic, dill seeds, and red pepper flakes into clean jars. Pack blanched sprouts tightly into jars.
• In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, then simmer for 5 minutes.
• Pour hot brine over sprouts, leaving 1/2 inch headspace. Ensure sprouts are fully submerged and remove air bubbles.
• Seal jars, cool completely at room temperature, then refrigerate for 24–48 hours before serving.

3.18.25: TT decorating bag tip

3.18.24: perler bunny sign

3.18.23: words

3.18.22: standing computer desk

3.18.21: corned beef grilled cheese

3.18.20: spaghetti squash mac & cheese

3.18.19: hanging jewelry holder

3.18.18: corned beef and cabbage soup 

3.18.17: wine bottle storage 

3.18.16: duct tape pencil holder