Description

Spicy, tangy, and slightly sweet, these Baby Diablo Balls are bold pickled Brussels sprouts infused with chamoy, Tajín, and chili heat. Perfect for snacking, garnishing cocktails, or adding a punch of flavor to your

Ingredients

• 2 lbs Brussels sprouts, trimmed

• 2 cups white vinegar

• 1 1/2 cups water

• 2 tbsp pickling salt

• 1 tbsp sugar

• 4 garlic cloves, peeled

• 1/2 cup chamoy sauce

• 1 teaspoon Tajín seasoning

• 2 to 3 teaspoons sweet candy chamoy powder

• 2 to 3 teaspoons sweet and sour mango powder

• 1 tsp dill seeds

• 1 tsp red pepper flakes

• 1 to 2 teaspoons Tapatío hot sauce (optional)

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Instructions

1. Trim stems from Brussels sprouts, remove loose leaves, and rinse thoroughly.

2. Bring a large pot of water to a boil. Add Brussels sprouts and blanch for 3–4 minutes. Drain immediately and allow to cool slightly.

3. Pack Brussels sprouts into clean mason jars. Add garlic cloves, dill seeds, and red pepper flakes.

4. In a saucepan combine white vinegar, water, pickling salt, and sugar. Bring to a boil and simmer for 5 minutes.

5. Stir in chamoy sauce, Tajín seasoning, candy chamoy powder, mango powder, and optional Tapatío hot sauce. Mix well.

6. Pour the hot brine over Brussels sprouts, leaving 1/2 inch headspace.

7. Seal jars, allow to cool completely, and refrigerate for 3–5 days before eating.