Wednesday, October 24, 2012
Baked Pickled Pumpkin Seeds Recipe
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
1 teaspoon butter
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)
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.
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