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–+ servings
dill pickle pumpkin seeds

Dill Pickle Pumpkin Seeds

A tangy twist on classic roasted pumpkin seeds, these dill pickle pumpkin seeds are crunchy, flavorful, and addictive. Perfect for snacking or topping salads, they deliver pickle flavor in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 cups
Ingredients Method

Ingredients
  

  • 2 cups raw pumpkin seeds cleaned and rinsed
  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 300°F.
  2. Line a baking sheet with parchment paper.
  3. Combine water and apple cider vinegar in a saucepan.
  4. Bring liquid to a boil.
  5. Add pumpkin seeds to the boiling liquid.
  6. Simmer seeds for 10 minutes.
  7. Drain seeds thoroughly in a strainer.
  8. Pat seeds dry with a clean towel.
  9. Place seeds in a mixing bowl.
  10. Add olive oil, salt, dill weed, garlic powder, onion powder, and black pepper.
  11. Toss seeds until evenly coated with seasoning.
  12. Spread seeds in a single layer on the baking sheet.
  13. Roast seeds for 30–35 minutes.
  14. Stir seeds halfway through cooking.
  15. Check that seeds are golden and crunchy.
  16. Remove from oven when done.
  17. Cool seeds completely before storing.
  18. Store cooled seeds in an airtight container.

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