# Canning frog balls

Super easy, beginner friendly, water bath canning recipe for frog balls (pickled brussel sprouts).

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- brussel sprouts
- 2 cups Apple Cider Vinegar
- 2 cups White Vinegar
- 4 cups water
- 0.5 cup brown sugar
- 0.25 cup salt

## Instructions

1. Cut off all the bad parts from the brussel sprouts, trying to keep most of the stump because it holds them together better.
2. Simmer the brine for about 5 minutes, just until all the sugar is dissolved.
3. While the brine is getting ready, stuff your jars, really wanting to play Tetris and get these in there as packed in as you can.
4. Carefully pour the warm brine over the brussel sprouts, filling the jar to about half an inch headspace.
5. Wipe the rims down really well.
6. Place the lids and rings on fingertip tight.

## Equipment

- knife
- bowl
- pot
- canner
- jars
- canning funnel
- tongs
- paper towel

## Tips

- Little brussel sprouts can stay whole.
- Big brussel sprouts can be cut in half, keeping the stump still.
- Fill the jars to about half an inch headspace.
- Wipe the rims down really well.
- Lids and rings are going on just fingertip tight.
- Do not crank the lids down because pressure won't be able to exchange, and your lids will either buckle or your glass will break.
- Pints should be water-bath canned for 10 minutes.
- Quarts should be water-bath canned for 15 minutes.
- A pint and a half should be water-bath canned for 15 minutes.

## Source

- Original video: https://www.instagram.com/reel/DM0W57oOjwg/?igsh=MXNpMXlqYzR6NmZyaA==
- Recipe page: https://www.cliprecipe.com/recipe/917f591f-aaa3-4480-9220-13929603075b
- Extracted: 2025-08-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt