Hope this helps :)
I just copied this off Facebook. Hope it's what you're looking for.
2lbs Brussels Sprouts 21/2 cups water 4 heads dill 21/2 cups vinegar 1t cayenne pepper 4 garlic cloves (opt) 3T pickling salt 4 heads dill (opt) 2 jalapeno peppers or 1 habanero pepper Cook whole Brussels sprouts until just tender. Pack in hot sterilized pint jars. Combine water, vinegar, salt, dill, cayenne pepper, hot peppers (left whole but cut top off and take out seeds). Wear gloves when working with hot peppers. Cook vinegar solution for 10 minutes. Remove hot peppers and pour over Brussels sprouts, leaving a 1/4-inch headspace. Add a clove of garlic, 1 extra dill head, a slice of hot pepper in jar (optional). Adjust sterilized lids and process pints 15 minutes in boiling–water bath canner. Makes about 4 pints We used a dill brine, hot peppers, and some cayenne- this recipe, except that we did not cook the Brussels sprouts first, and did not put the hot
peppers or dill heads into the brine. We brought the vinegar, water, salt, and cayenne pepper brine to a boil, put a garlic clove, one tsp of dill
seeds, and a dried hot pepper into each jar, packed in the raw sprouts, covered with the hot brine, then processed for 15 minutes.
After two weeks we threw a dinner party to try them out. The crunch of the Brussels sprouts was terrific. The heat was noticeable and lingered.
I look forward to putting on another month of age. With nine pints in all, they will go fast. These sprouts came from Costco last month. I saw
them in the chill room while shopping for supplies. They looked fresh and were one quarter the price of the soggy ones I can get from the local
grocery store. While loading all the purchases into the car, I asked my mom to go back in and purchase two bags of the Brussels sprouts. Then,
on the way home, mom called Judy to heat the jars, find a recipe, and make the brine. By 9:00 PM, the canning was complete. Watch for more
sprout canning in the near future.
Thanks Susie and Marilyn...these are copied, printed and waiting for early fall when they are ready for picking here.
I just may try a little of each...my family fell in love with these things and I am anxious to try canning them myself!
Again, thank you so much! Linda
Oh my...I did not know what "Frog Balls" were! I did not like the visual i was getting so just HAD to open this post! LOL
Helen, You have company. I was totally confused by the title as I have seen a frog or two in my life and I don't remember observing anything. That resembled ahhhhhh. I say a Balloon. lol
I bet they would be tasty. I have made sauerkraut balls before and they are wonderful.
Now that I know what I am dealing with I'll snoop around. Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
I've lived with middle school aged boys for too long!
<creeping silently back to the corner, LOL>
Taste of Home Magazine
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
PM me here, find me on Facebook or email me email@example.com
Proudly serving as a Taste of Home Field Editor since 2009.
Ladies, LADIES! Brussel sprouts!! Think Brussel Sprouts!
Sue, raising boys will do that since I had three...makes me wonder about Helen and Janie! lol I have to admit I did a double take when seeing them on the shelf!
They sound good....now that you've given me a better visual
I'm thinking I may need to try making a batch of these this fall.
I edited original post to thank Marilyn and Susie for finding this recipe for me~OMG are they good!
© RDA Enthusiast Brands, LLC 2014