🎉 Introduction
If you’re looking for a snack that’s crunchy, tangy, and downright addictive, then dill pickle pumpkin seeds are about to become your new favorite treat. Combining the classic flavor of dill pickles with the natural nuttiness of roasted pumpkin seeds, this recipe delivers a snack that’s both satisfying and unique.
Pumpkin seeds, also called pepitas, are packed with protein, magnesium, zinc, and heart-healthy fats. Roasting them not only brings out their nutty flavor but also makes them irresistibly crunchy. By marinating the seeds in vinegar and tossing them with dill, garlic, and seasoning, we recreate the bold tang of a pickle in snackable seed form.
These seeds are perfect for game-day munching, road trip snacks, or even as a crunchy topping for salads and soups. The best part? They’re easy to make and store beautifully, so you can prepare a big batch and enjoy them all week long.
🧰 Equipment Needed
Here’s what you’ll need to whip up these tangy roasted seeds:
- Colander (for rinsing seeds)
- Medium saucepan (for boiling in vinegar)
- Mixing bowls
- Baking sheet
- Parchment paper (optional, for easier cleanup)
- Measuring spoons
- Wooden spoon or spatula
- Airtight container (for storage)
🛒 Ingredients
- 1 cup raw pumpkin seeds (scooped fresh or store-bought)
- 1 ½ cups distilled white vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp dill pickle seasoning
- 1 tsp dried dill
- ½ tsp garlic powder
- 1 tsp kosher salt
👩🍳 Directions
Step 1: Clean the Seeds
- If using fresh pumpkin seeds, scoop them out and rinse well in a colander, removing any pulp.
- Pat dry with paper towels.
Step 2: Vinegar Boil
- Place seeds in a saucepan with 1 ½ cups distilled vinegar and ½ tsp salt.
- Bring to a boil, then simmer for 10 minutes to infuse the tangy flavor.
- Drain seeds well and pat dry.
Step 3: Season the Seeds
- In a mixing bowl, toss seeds with olive oil, dill pickle seasoning, dried dill, garlic powder, and remaining salt.
Step 4: Bake
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper and spread seeds in an even layer.
- Roast for 25–30 minutes, stirring halfway through, until seeds are golden and crisp.
Step 5: Cool & Store
- Let seeds cool completely before eating (they’ll crisp up more as they cool).
- Store in an airtight container.
🍽️ Servings & Timing
- Servings: 4 (about ¼ cup per serving)
- Prep Time: 10 minutes
- Cooking/Simmering Time: 40 minutes (includes vinegar boil + roasting)
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Room Temperature: Store cooled seeds in an airtight jar for up to 1 week.
- Refrigerator: Keeps fresh for 2 weeks.
- Freezer: Store up to 2 months in a freezer-safe container.
- Reheating: Re-crisp in a 300°F oven for 5 minutes.
🥄 Variations
- Spicy Dill Pickle Seeds: Add cayenne pepper or chili flakes.
- Cheesy Tang: Sprinkle with nutritional yeast or Parmesan before roasting.
- Herb Lovers: Add parsley or chives along with dill for extra freshness.
- Salt & Vinegar Pumpkin Seeds: Skip dill seasoning and add extra vinegar soak + sea salt.
- Garlic-Dill Seeds: Double the garlic powder for a bolder flavor.
❓ 10 FAQs
1. Can I use store-bought raw pumpkin seeds?
Yes! They work perfectly and save time.
2. Why boil the seeds in vinegar first?
It infuses the tangy flavor deep into the seeds before roasting.
3. Do I need to peel pumpkin seeds?
No, the shells become crunchy when roasted.
4. Can I skip the vinegar?
Yes, but the pickle tang won’t be as strong.
5. What if I don’t have dill pickle seasoning?
Use extra dill, garlic powder, and a bit of onion powder.
6. How do I make seeds extra crispy?
Dry them well before roasting and avoid overcrowding the baking sheet.
7. Can I roast seeds at higher heat?
You can, but 325°F ensures even roasting without burning.
8. Are these seeds healthy?
Yes! They’re full of protein, fiber, and minerals.
9. Can I make them oil-free?
Yes, but oil helps seasonings stick and improves crispness.
10. Can kids eat these?
Yes, they’re a fun, crunchy snack for all ages (though younger kids should be supervised).
🏁 Conclusion
These dill pickle pumpkin seeds are the ultimate savory snack—tangy, crunchy, and packed with flavor. By boiling them in vinegar and roasting with dill and garlic, you get a bold pickle taste in every bite. They’re easy to make, full of nutrients, and perfect for snacking on the go, packing in lunchboxes, or serving at gatherings.
Instead of tossing out pumpkin seeds, give them this flavorful makeover. Once you try them, you’ll want to make a big batch every pumpkin season!
Dill Pickle Pumpkin Seeds – A Tangy, Crunchy Snack
Ingredients
Equipment
Method
- If using fresh pumpkin seeds, scoop them out and rinse well in a colander, removing any pulp.
- Pat dry with paper towels.
- Place seeds in a saucepan with 1 ½ cups distilled vinegar and ½ tsp salt.
- Bring to a boil, then simmer for 10 minutes to infuse the tangy flavor.
- Drain seeds well and pat dry.
- In a mixing bowl, toss seeds with olive oil, dill pickle seasoning, dried dill, garlic powder, and remaining salt.
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper and spread seeds in an even layer.
- Roast for 25–30 minutes, stirring halfway through, until seeds are golden and crisp.
- Let seeds cool completely before eating (they’ll crisp up more as they cool).
- Store in an airtight container.
Notes
Yes! They work perfectly and save time. 2. Why boil the seeds in vinegar first?
It infuses the tangy flavor deep into the seeds before roasting. 3. Do I need to peel pumpkin seeds?
No, the shells become crunchy when roasted. 4. Can I skip the vinegar?
Yes, but the pickle tang won’t be as strong. 5. What if I don’t have dill pickle seasoning?
Use extra dill, garlic powder, and a bit of onion powder. 6. How do I make seeds extra crispy?
Dry them well before roasting and avoid overcrowding the baking sheet. 7. Can I roast seeds at higher heat?
You can, but 325°F ensures even roasting without burning. 8. Are these seeds healthy?
Yes! They’re full of protein, fiber, and minerals. 9. Can I make them oil-free?
Yes, but oil helps seasonings stick and improves crispness. 10. Can kids eat these?
Yes, they’re a fun, crunchy snack for all ages (though younger kids should be supervised). 🏁 Conclusion These dill pickle pumpkin seeds are the ultimate savory snack—tangy, crunchy, and packed with flavor. By boiling them in vinegar and roasting with dill and garlic, you get a bold pickle taste in every bite. They’re easy to make, full of nutrients, and perfect for snacking on the go, packing in lunchboxes, or serving at gatherings. Instead of tossing out pumpkin seeds, give them this flavorful makeover. Once you try them, you’ll want to make a big batch every pumpkin season!
