My daughter Ella, carved pumpkins with her Auntie Shantel last weekend and brought all of the pumpkin seeds home with her. I immediately cleaned them up, grabbed a jar of pickle juice out of the fridge and combined them in a smaller jar! I saw this idea online sometime within the last couple years and just knew I had to try it! The pickle juice gives them a slight pickle flavor, which goes great with the roasted pumpkin taste. I always keep pickle juice after the pickles are long gone. If I have extra veggies, such as carrots or cauliflower, I throw them in there and let them sit for a few weeks until they pickle. I just love pickled stuff!
Baked Pickled Pumpkin Seeds (print recipe)
What you need:
1 1/2 cups pumpkin seeds, cleaned, rinsed and drained
pickle juice
salt
1 teaspoon butter
Directions:
Preheat oven to 350 degrees.
Soak the pumpkin seeds in the pickle juice, in a sealed container, for 4 or more days. (we shook ours up every day)
Drain well.
In a small microwave safe bowl, melt butter. Mix the pumpkin seeds with the butter and sprinkle with salt.
Place seeds in a single layer on a cookie sheet and bake for 30 minutes, or until brown, stirring occasionally.
Cool and store in an air tight container.
If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!
On the blog... one year ago:
Book Review: The Jakarta Pandemic by Steven Konkoly
This recipe was shared at:
Show & Share Wednesday at Semi Homemade Mom
Wonderful Food Wednesday at At Home Take 2
Work it Wednesday at High Heels and Grills
Tuesday Talent Show at Chef in Training
Mealtime Monday at Couponing and Cooking
Church Supper at Everyday Mom's Meals
Halloween Blog Hop at Katherine Martinelli
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friends Friday at A Lil Country Sugar
Foodie Friday at Simple Living
Weekend Potluck at Sunflower Supper Club
Tasty Thursdays at Mandatory Mooch
Wednesday Extravaganza at Hungry Little Girl
Creative Thursday at Michelle's Tasty Creations
It's Fall Y'all at Love Bakes Good Cakes
Recipe Round Up at Gooseberry Patch
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys
Ok I have never seen anything like this before but I think I would really like it! Thanks for posting!
ReplyDeleteCorso Mama
http://acorsointhekitchen.com/
Your welcome! Glad you stopped by! :)
DeleteWhat a great recipe, I can't wait to try it. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Thanks so much Miz Helen!!
DeleteI would have never thought of pickled pumpkin seed but they sound great. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday
ReplyDeleteI have never heard of this ... but it sounds pretty tasty! Pickle flavor is good on almost any salty snack - right :)
ReplyDeleteOh wow! We loved dill flavored anything, but I never thought of this! We do our pumpkin seeds plain, but I'm definitely trying this! Thanks for sharing at Church Supper. Have a blessed week, Happy Halloween & come back soon ~EMM
ReplyDeleteThanks so much Krista! :)
DeleteGreat idea. I had never heard of this before or of keeping pickle juice and throwing extra veggies into it. Love both of those ideas. So- you can just throw veggies in there and they'll be good for a few weeks? Thanks.
ReplyDeleteThanks for linking up to Wonderful Food Wednesday again this week. :)
Jessica @ At Home Take 2
Thanks Jessica! Yes, just throw the veggies in, let them soak for a couple weeks and eat! :)
DeleteDo the seeds have to soak in the fridge or can they soak on the counter?
ReplyDelete