Atomic Frog Balls

Pat Duran Recipe

By Pat Duran kitchenchatter

These are great in martini's and other drinks too. Great on the relish tray, and in salads and as snacks.


Recipe Rating:
 1 Rating
Serves:
makes about 12 pints
Prep Time:
Cook Time:

Ingredients

4 lb
brussels sprouts, cleaned
2 3/4 c
apple cider vinegar
3 c
water
1/4 c
sea salt, non iodized
3 tsp
coriander seeds
12
dried chilies
3 tsp
cumin seeds, or ground cumin
12-24 clove
garlic
Janet Tharpe

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Directions Step-By-Step

1
Sterilize 12+ jars with canning lids for 12 minutes in boiling water.
Place vinegar, water and salt in a Pyrex measuring cup and place in a pan of hot water, and heat it just boiling (like the double boiler method).
Cut brussels in half if large or leave whole, if desired. Place in jars , but do not squash in too tight.
Add 1 chili pepper, 1 to 2 cloves of garlic, pinch of cumin and coriander per jar.
Pour vinegar mixture over sprouts to 1/4-inch from top. Wipe rim and put lids on finger tight.
Place jars in boiling water bath. Boil for 12 minutes, take out jars- tighten lids and cool on wire rack or on a towel.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tags: Quick & Easy, Healthy