Dill Pickle Roasted Pumpkin Seeds
Dill pickle roasted pumpkin seeds are a different take on the wonderful snack of pumpkin seeds. Mix yummy dill pickles with the crunchy pumpkin seeds and you get a delicious fall snack!
I love the Fall season. The days and nights get cooler, it is a time for bonfires and hoodies, cooking hot dogs and marshmallows over an open fire and the beautiful Fall leaf colors
One of my favorite Fall activities is pumpkin carving and roasting the pumpkin seeds.
I love roasting the pumpkin seeds with different spices and seasonings. These dill-seasoned pumpkin seeds are a favorite!
Making roasted pumpkin seeds is very easy and an activity kids will enjoy. Plus roasting the pumpkin seeds gives them a great crunchy healthy snack that they will love!
Pumpkin seeds are a delicious and nutritious snack. They are so good and actually addicting. You just can’t stop eating them! I find trying different pumpkin seed recipes is also addicting, try my other pumpkin flavored recipes, like these ranch roasted pumpkin seeds, pizza pumpkin seeds, cinnamon sugar roasted pumpkin seeds, Buffalo ranch pumpkin seeds, and taco-flavored pumpkin seeds! r
Ingredients for Dill Pickle Pumpkin Seed Recipe
- 1 cup of Pumpkin Seeds
- 1 Tbsp Olive Oil
- 1 tsp white vinegar
- 1 tsp dill
- 1/2 tsp garlic powder
- 1/2 tsp Salt
Detailed Steps on How to Make Dill Pickle Roasted Pumpkin Seeds
The first step is to cut the top off of the pumpkin and remove the seeds and pumpkin pulp from the inside of the pumpkin. Try to remove as much of the pumpkin pulp and fibers from the seeds as possible.
Rinse the pumpkin seeds well using a colander. Swish the seeds around and remove more of the pumpkin fibers.
Pat dry the pumpkin seeds and let them dry further by spreading on a paper plate or leave in the colander. I let mine dry overnight. I have seen recommendations to spread on paper towels, but I find that the pumpkin seeds stick to the paper towels.
Add the dried pumpkin seeds to a bowl.
Add the olive oil and mix well to cover the seeds, then add the remaining ingredients and stir to mix well.
Place the seasoned pumpkin seeds on a cookie sheet covered with parchment paper or aluminum foil.
Place in an oven preheated to 350 degrees and cook for 25 – 45 minutes. Toss the seeds once or twice during cooking. Check on the seeds frequently after 25 minutes and roast to desired crispness. Try a seed or two during cooking to check for doneness.
Remove from the oven and let cool. Store in an airtight container.
Enjoy
Enjoy these delicious crunchy pumpkin seeds with the wonderful dill pickle flavor. Pumpkin seeds are a healthy and satisfying snack that are so easy to make!
Making pumpkin seeds is a fun activity to do with kids! Especially trying different flavors. Plus you can put those pumpkin seeds left over after carving your fall pumpkins to great use!
For more of my favorite great recipes and canning recipes, plus posts about other homestead-type activities, such as natural remedies, gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
Dill Pickle Roasted Pumpkin Seeds
Enjoy these delicious crunchy pumpkin seeds with the wonderful dill pickle flavor. Pumpkin seeds are a healthy and satisfying snack that are so easy to make!
Making pumpkin seeds is a fun activity to do with kids! Especially trying different flavors. Plus you can put those pumpkin seeds left over after carving your fall pumpkins to great use!
Ingredients
- 1 cup of Pumpkin Seeds
- 1 Tbsp Olive Oil
- 1 tsp White Vinegar
- 1 tsp Dill
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
Instructions
1. The first step is to cut the top off of the pumpkin and remove the seeds and pumpkin pulp from the inside of the pumpkin. Try to remove as much of the pumpkin pulp and fibers from the seeds as possible.
2. Rinse the pumpkin seeds well using a colander. Swish the seeds around and remove more of the pumpkin fibers.
3. Pat dry the pumpkin seeds and let them dry further by spreading them on a paper plate or leave in the colander. I let mine dry overnight. I have seen recommendations to spread on paper towels, but I find that the pumpkin seeds stick to the paper towels.
4. Add the dried pumpkin seeds to a bowl.
5. Add the olive oil and mix well to cover the seeds, then add the remaining ingredients and stir to mix well.
6. Place the seasoned pumpkin seeds on a cookie sheet covered with parchment paper or aluminum foil.
7. Place in an oven preheated to 350 degrees and cook for 25 - 45 minutes. Toss the seeds once or twice during cooking. Check on the seeds frequently after 20 minutes and roast to desired crispness. Try a seed or two during cooking to check for doneness.
8. Remove from the oven and let cool. Store in an airtight container.
