Atomic Frog Balls
These atomic frog balls are fun to make, delicious to eat, and a great way to preserve brussel sprouts!
Equipment
Ingredients
- 4-5 pounds Brussel Sprouts cleaned
- 7 cups Apple Cider Vinegar
- 7 cups Water
- ½ cup sea salt non-iodized pickling salt
- 4 Tablespoons Sugar
- 2 Tablespoons coriander seeds
- 2 Tablespoons cumin seeds or ground cumin
- 2 Tablespoons Chili Powder optional
- 3 teaspoons celery seed
- 12 dried chiliies
- 12-24 cloves garlic about 2 bulbs
Instructions
- Cut the cleaned Brussel sprouts in half if large or leave whole, if desired and place in prepared canning jars. Do not over stuff the jars.
- Mix together the coriander seeds, cumin seeds or ground cumin, chili powder, if desired, and the celery seed in a small bowl.
- To the jars add 1 dried chili pepper, 1-2 cloves of garlic, and 1/4 to 1/2 teaspoon of the seasoning mixing.
- In a large pot over medium heat, mix the vinegar, water, salt, and sugar until the salt and sugar are completely dissolved.
- Pour the vinegar mixture over the sprouts in the jars to 1/4 inch head space.
- De-bubble the jars and add more of the vinegar mixture, if needed.
- Wipe the rims and put on lids to finger tight.
- Place jars in a boiling water bath and boil for 10 minutes.
- Remove jars, tighten lids and cool on a wire rack or towel.
- Allow the jars to rest for at least 2 weeks before eating!
- Enjoy!
NUTRITION
Serving: 1g | Calories: 68kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2429mg | Fiber: 3g | Sugar: 4g
Notes
For sweeter frog balls, add an additional 1-2 cups of sugar to the pickling brine.
For a less spicy version, omit the dried chili pepper.
This brine recipe works great for other veggies as well such as cauliflower, cucumbers and more.
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!