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Saturday, January 28, 2017

Baked Pickled Pumpkin Seeds

What you need:
1 1/2 cups pumpkin seeds, cleaned, rinsed and drained
pickle juice
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)

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.

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