Salt and vinegar pumpkin seeds are a delicious, savory snack that will help curb your cravings when you are staring down a stack of papers. Plus, with only four ingredients required, you will have crunchy snacks on your desk before you can say “jack-o-lantern.”
Separate Pumpkin Seeds from The Pulp And The Strings.
- Step 1: Separate pumpkin seeds from the pulp and the strings.
- Step 2: Soak your seeds in water for 24 hours. This helps soften them up a bit and will make it easier for them to be roasted without burning.
- Step 3: Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).
- Step 4: Dry roast your pumpkin seeds on a cookie sheet for about 15 minutes until they start to turn brown and crispy. You can add some salt or spices if you want, but you don’t have to.
- Step 5: Remove from oven, let cool and enjoy!
Rinse The Pumpkin Seeds with Water To Remove The Pulp And Any Leftover Strings.
Rinse the pumpkin seeds with water to remove the pulp and any leftover strings.
In a medium bowl, mix together salt, vinegar and oil. Add pumpkin seeds and toss to coat. Let sit for 30 minutes at room temperature.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or foil, then spread out the pumpkin seeds in an even layer. Bake for 20 minutes, shaking halfway through to ensure even roasting.
- Rinse the pumpkin seeds with water to remove the pulp and any leftover strings.
- Place them in a bowl, and add 1/2 teaspoon of salt and 2 tablespoons of vinegar.
- Mix well until all the seeds are coated with salt and vinegar.
- Spread them on a baking sheet, making sure they are in one single layer.
- Bake at 200 degrees Fahrenheit for 15 minutes or until they are golden brown.
Dry The Pumpkin Seeds.
Get the seeds out of the pumpkin by cutting it in half, scraping out all of the seeds, and placing them on a baking sheet. Spread them out in a single layer and let them dry for about 24 hours.
In a large bowl, stir together 2 tablespoons vegetable oil, 1 tablespoon salt and 1/4 teaspoon vinegar. Add the pumpkin seeds and toss to coat evenly. Refrigerate for at least two hours before serving so that they can absorb all of the flavors.
The following steps will help you make your own salt and vinegar pumpkin seeds.
- Cut open the pumpkin and scoop out the seeds.
- Clean the seeds with water and a brush or cloth to remove any flesh or pulp from them. You can also rinse them off in a colander.
- Dry the pumpkin seeds completely. I like to use a dehydrator because it is fast and easy, but you can also use an oven or air dryer for this step (which takes about 24 hours).
- Prepare your brine solution by mixing 1 cup of water, 1/2 cup of white vinegar, and 1/2 teaspoon of kosher salt in a small bowl or container with a lid (like a mason jar). If you want more flavor options, you can add different spices like garlic powder, onion powder, paprika, cayenne pepper or chili powder before adding the water and vinegar mixture to this step. Make sure that you mix well so that all ingredients are dissolved into one another before adding them to the bowl with your seeds!
Bake Using Salt, Vinegar and Water Formula.
Pumpkin seeds are a tasty snack, and an easy way to get some protein into your diet. They are also very nutritious.
Pumpkin seeds are high in protein, fiber, zinc and iron. They also contain omega-3 fatty acids and vitamin E.
There are many ways to cook pumpkin seeds at home. You can roast them in the oven until they become crispy and browned, or you can boil them for about 10 minutes until they become soft enough to eat. If you have time, it is best to boil them first and then dry them out in the oven so they become crispy and crunchy.
Another way to cook pumpkin seeds is by baking them in salt, vinegar and water mixture. This is a great method if you like your pumpkin seeds on the salty side.
Add A Sprinkle of Sea Salt And Serve.
You can use any kind of pumpkin seed you like, but we recommend using raw seeds for the best flavor.
Raw pumpkin seeds have a milder flavor than roasted ones, but if you prefer the roasted variety, go ahead and roast your own. Just be sure to toast them until they’re golden brown (but not burnt).
Pumpkin seeds are a great source of protein and fiber, so they’re a healthy snack to have on hand. They’re also inexpensive and easy to make. Add a sprinkle of sea salt and serve.
If you like the idea of a sweet-and-salty snack, try adding some cinnamon and sugar before roasting the seeds. Or, if you want something savorer, you can season them with herbs or spices like garlic powder or smoked paprika before tossing them in oil and roasting them in the oven at 350 degrees Fahrenheit for 15 minutes.
The final step is to make sure that your seeds are completely dry. You can air them out on a baking sheet for a day in your oven on the lowest temperature or you can throw them into the microwave with a cup of white vinegar to speed up the process. Be careful not to leave them in there too long though as they will begin to cook and may burn.