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Treat yourself to these scrumptious Dill Pickle Pumpkin Seeds! These crunchy roasted seeds are easy to make, and they have an irresistible flavor that you won't be able to resist ... perfect for pickle lovers!
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I love making roasted pumpkin seeds every year. It's such a fun activity, and they're one my favorite fall snacks! The crispy seeds are delicious even when seasoned simply with salt and pepper, but I love flavoring them with more unique seasonings like these Dill Pickle Pumpkin Seeds!
If you're a pickle lover you have to try this recipe! These crunchy, flavorful seeds have a scrumptious, tangy dill pickle flavor that you won't be able to resist.
Best of all, these yummy Roasted Pumpkin Seeds are so easy to make. Which means that you'll be snacking on this mouthwatering treat before you know it!
Ready to try this tasty snack for yourself? Then keep reading for the easy recipe!
Ingredients
This recipe uses easy to find ingredients! Here's what you'll need:
- Pumpkin Seeds - You can use seeds from a large jack-o'-lantern or from a smaller sugar / pie pumpkin.
- Vinegar - Before roasting the seeds, you'll boil them briefly in Distilled White Vinegar. This gives the seeds a tangy taste that's essential for creating a true pickle flavor. White wine vinegar would also work well.
- Seasoning - After roasting the seeds, you'll toss them with a combination of flavorings, starting with Dill Pickle Seasoning. I found this spice blend online, and it really does taste like pickles! Besides this recipe, you can use it on popcorn, pizza, in salads, and more. You'll also need dried dill weed and garlic powder, both of which add extra pickle flavor.
- Oil - You'll use extra virigin olive oil to roast the seeds.
- Salt - I recommend using kosher salt.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free ... so everyone at your table can enjoy it!
You'll Also Need
You will need a medium sauce pan to cook the seeds, as well as a large baking sheet to roast them. These sturdy nonstick pans are my fave!
How to Make Dill Pickle Pumpkin Seeds
These Pickle Flavored Roasted Pumpkin Seeds are super easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep seeds. Start by separating the seeds from the pulp. Grab a small handful of pulp and brush off any large clumps of seeds, then gently squeeze the pulp, and more seeds should pop out. Remove any large clumps of pulp remaining on the seeds, then rinse the seeds in a fine mesh strainer Tip: If you're really having a hard time cleaning the seeds, add the pulp to a bowl of water, then rub the pulp with your hands. The seeds should float to the top.
- Cook in vinegar. Transfer the seeds to a medium saucepan, then cover them with vinegar. Bring the vinegar to a boil, then reduce the heat to a simmer and cook the seeds for five minutes. Remove the saucepan from the heat, then let the seeds cool for about ten minutes before draining them in a fine mesh strainer.
- Dry + Season. Spread the seeds on a baking sheet, then let them rest until they're dry on the outside (at least an hour, or even overnight). Then toss the seeds with oil and season lightly with salt.
- Bake. Transfer the seeds to your oven, then bake them until they're browned and crisp throughout. As the seeds cook, stir them every five minute to ensure they bake evenly.
- Make seasoning. While the seeds cook, mix together the Dill Pickle Seasoning, dill weed, and garlic powder in a medium bowl.
- Toss seeds with seasoning. When they're finished cooking, stir the roasted pumpkin seeds into the pickle seasoning, mixing until they're evenly coated. Taste the seeds, then add additional salt to taste.
All right, time to enjoy your Dill Pickle Pumpkin Seeds! Don't they look delicious?
Storage
Store leftover Dill Pumpkin Seeds in a small airtight container. They should stay fresh for a couple weeks.
Related Recipes
Looking for more Roasted Pumpkin Seeds ideas? Try one of these flavors next:
- Cinnamon Sugar Pumpkin Seeds
- Ranch Pumpkin Seeds
- Old Bay Pumpkin Seeds
- Garlic Pumpkin Seeds
- Garlic Parmesan Pumpkin Seeds
- Pumpkin Spice Pumpkin Seeds
- Air Fryer Pumpkin Seeds
You can also Roast Squash Seeds, so don't throw them out the next time you cook a winter squash!
Frequently Asked Questions
Should pumpkin seeds be soaked before roasting?
Pumpkin seeds do not need to be soaked before roasting. Some recipes claim that this makes them easier to digest, but it really isn't necessary.
Are roasted pumpkin seeds good for you?
Pumpkin Seeds are a favorite seasonal treat that's actually good for you. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Thisarticle from Health magazinehas more details about their benefits.
How do you eat pumpkin seeds?
Pumpkin seeds can technically be eaten raw, but they are much tastier (and more pleasant to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake at 350 degrees. Stir them every 5 minutes, cooking until toasted and crunchy.
What is the fastest way to clean pumpkin seeds?
The fastest way to clean pumpkin seeds is to work with a small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.
Why are my roasted pumpkin seeds chewy?
If your pumpkin seeds are still chewy after roasting, you haven't cooked them for long enough. Return the seeds to the oven, and continue cooking them until they are crunchy throughout. Tasting the seeds is the best way to tell when they're done.
How long can pumpkin seeds sit out before cooking?
Pumpkin seeds can sit out for a few hours (or even overnight) before roasting. This will also dry the exterior of the seeds, which you need to do before baking them anyway. If you're not planning to cook the seeds right away, transfer them to an airtight container and refrigerate.
What do pumpkin seeds taste like?
Pumpkin Seeds have mild, slightly nutty flavor. Because they have a neutral taste, they'll take on the flavor of whatever seasonings you use.
What's the difference between pumpkin seeds and pepitas?
The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. They come from different varieties of pumpkins, and pepitas are green, while pumpkin seeds are a white / creamy color. Pepitas have no hull, and they typically have a more tender, less chewy texture than pumpkin seeds.
Dill Pickle Pumpkin Seeds
Treat yourself to these delicious pickle flavored Roasted Pumpkin Seeds ... they're so easy to make and absolutely irresistible!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Appetizer, Snack
Cuisine: American
Servings: 16 servings
Author: Ginnie
Ingredients
- 1 ½ cups distilled white vinegar
- 1 cup raw pumpkin seeds (cleaned)
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1 tablespoon dill pickle seasoning
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
Equipment
Instructions
Combine vinegar and pumpkin seeds in a medium saucepan. Bring to a boil, then reduce heat to a simmer, and cook for 5 minutes.
Remove saucepan from heat, then let pumpkin seeds cool for about 10 minutes.
Drain seeds in a fine mesh strainer, then spread on a baking sheet in a single layer. Let pumpkin seeds dry for at least one hour before proceeding.
Preheat oven to 350 degrees.
Drizzle pumpkin seeds with olive oil and season lightly with salt. Mix well, then spread in an even layer on baking sheet.
Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
While seeds bake, mix together pickle seasoning, dill, and garlic powder in a small bowl.
When seeds are done, immediately add them to the pickle seasoning mixture. Stir well, until seeds are coated with spices. Add additional salt to taste, if desired.
Let seeds cool, then store any leftovers in an airtight container until ready to eat. Enjoy!
Notes
I used Hold the Pickle Dill Pickle Seasoning, a pickle flavored spice blend that you can find on Amazon. You can also use it for popcorn, on pizza, and more. If you can't find pickle seasoning, use extra dill and garlic instead.
A pie / sugar pumpkin will yield anywhere from ½ to 1 cup seeds (depending on size), but you'll get a lot more from a jack-o'-lantern type pumpkin. Depending on how many seeds you have, you can size the recipe up (or down).
Seeds should be roasted in a single layer so they cook evenly. If you have lots of seeds, you may need to use two baking sheets.
Check out the information before this recipe card for more tips, other pumpkin seed flavors, and more!
Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
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About Ginnie
Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.
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