Baby Diablo Balls – The Ultimate Hot Pickled Brussels Sprouts
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Baby Diablo Balls – The Ultimate Hot Pickled Brussels Sprouts

👤 4 servings easy 🌍 Mexican hercooks.com ↗

Shirley's Baby Diablo Balls are spicy, tangy, and slightly sweet pickled Brussels sprouts infused with chamoy, Tajín, and chili heat that deliver a bold flavor punch in every bite. These crisp-tender sprouts are perfect for snacking straight from the jar, garnishing cocktails, or adding a vibrant kick to tacos and other dishes. The unique chamoy twist combined with mango powder and red pepper flakes creates an unforgettable sweet-spicy-tangy experience that only gets better as the flavors meld over several days.

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Ingredients

  • 2 lbs Brussels sprouts
  • 2 cups white vinegar
  • 1.5 cups water
  • 2 tbsp pickling salt
  • 1 tbsp sugar
  • 4 garlic cloves
  • 0.5 cup chamoy sauce
  • 1 tsp Tajín seasoning
  • 2.5 tsp sweet candy chamoy powder
  • 2.5 tsp sweet and sour mango powder
  • 1 tsp dill seeds
  • 1 tsp red pepper flakes
  • 1.5 tsp Tapatío hot sauce

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.

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