Frog Balls (Pickled Brussels Sprouts)

Around here, if you put a jar on the table and call it Frog Balls, folks are either going to laugh, ask questions, or slowly back away. Either way, you've got their attention.

Now before anybody starts calling the game warden, let me set the record straight. There isn't a frog anywhere in this recipe. Just good ol' Brussels sprouts dressed up in a tangy pickle brine and given a name that'll have everybody talking.

Start by trimming up a pound of Brussels sprouts and peeling off any raggedy outer leaves.

 

Give them a quick swim in a pot of boiling salted water for about 8 to 10 minutes, just until they're tender. You don't want them cooked to death—these little fellas still need a little backbone. 

While they're cooling, fill a clean jar with the sprouts, a couple of smashed garlic cloves, mustard seeds, red pepper flakes, and black peppercorns. I believe just about anything could be improved with garlic and a little vinegar.

Next, stir together a cup of white vinegar, a cup of water, two tablespoons of sugar, and a teaspoon of salt. Heat it just until everything melts together, then pour that hot brine right over the sprouts until every last one is covered.

Now your kitchen smells like somebody's been canning all afternoon, and honestly, that's one of my favorite smells.

Give it a shake to mix everything together. Let the jar cool on the counter, then tuck it away in the refrigerator. Give it a day or two if you can stand the wait. Good pickles are like good stories—they just get better after they've had a little time to sit.

When it's time to serve them, just set the jar on the table and say, "Y'all want some Frog Balls?" Then sit back and enjoy the looks you'll get. Somebody will laugh, somebody will say, "You first," and somebody else will sneak a second helping before supper's over.

They're crisp, tangy, just a little spicy, and mighty good alongside barbecue, burgers, sandwiches, beans, or straight out of the jar while you're standing in front of the refrigerator with the door open.

Sometimes the best recipes aren't fancy. They're the ones that make people smile before they even take the first bite. And if a jar of pickled Brussels sprouts can do that, I'd say that's a recipe worth keeping.