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Maple Dill Pickle Pepitas

A small tray of shelled pumpkin seeds with a thin maple-pickle coating, dried dill, and black pepper. The seasoning is sweet, tangy, and savory.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 40 minutes
Servings: 4 snack portions, about 3 tablespoons each
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cup raw unsalted shelled pumpkin seeds, pepitas, about 105 g
  • 2 teaspoons dill pickle brine, 10 ml, strained, from a properly refrigerated commercial pickle jar
  • 2 teaspoons pure maple syrup, 10 ml
  • 1 teaspoon neutral cooking oil
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper

Equipment

  • 9-by-13-inch rimmed baking sheet
  • Parchment paper
  • Mixing bowl
  • Flexible spatula

Method
 

Instructions
  1. Heat the oven to 300°F/150°C. Line a 9-by-13-inch rimmed baking sheet with parchment rated for the oven temperature.
  2. Whisk the pickle brine, maple syrup, oil, dill, garlic powder, and pepper in a bowl. Add the raw pepitas and stir until evenly coated.
  3. Spread the seeds in a thin, mostly single layer on the prepared sheet, scraping the coating from the bowl onto the seeds rather than leaving a separate puddle.
  4. Bake for about 15 to 20 minutes, stirring at 5 and 10 minutes and checking frequently after 15 minutes. Stop when the seeds look lightly toasted and the wet coating has dried; dark browning is not the goal.
  5. Let cool uncovered on the sheet for 10 minutes. The seeds become firmer as they cool. Break apart any small clusters with your fingers after they are cool enough to handle.
  6. Taste only after cooling. Add a tiny pinch of salt if necessary, depending on the brine. Divide into four snack portions or use as a crunchy topping.

Notes

Yield: 4 snack portions, about 3 tablespoons each. Prep: 10 minutes. Cook: 20 minutes. Total: 40 minutes.
Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
Total time includes 10 minutes cooling. This recipe uses shelled pepitas, not the white shell-on seeds scooped from a pumpkin. Pickle brine varies in salt, so no added salt is specified. Use only brine stored according to the jar label; never brine that has contacted raw meat. Cool completely before covering, refrigerate any extra in an airtight container, and use within 3 days as a conservative household limit. The coating may soften during storage.