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Brined Pumpkin Seeds

Get the kids involved in making their own nutritious snacks!

There's no really easy way to remove the pulp from pumpkin seeds, but here's a slightly easier way. And in the process, the seeds are infused with a delightful garlic flavor that makes this a yummy, crunchy anytime snack.

The one caveat here is that the seeds need an overnight soak in the refrigerator, so plan accordingly.

10 Servings


5 cups

fresh pumpkin seeds (large pieces of pulp removed)

2 cups

kosher salt or coarse sea salt

¼ cup

chopped fresh garlic (wrapped in cheesecloth or placed in a tea ball)

¼ cup

olive oil

1 Tbsp

garlic salt (optional)


Place the pumpkin seeds and salt in a large bowl. Using both hands, rub the seeds and salt together vigorously to separate the pulp from the seeds. You may need to do this in batches.

Pour warm water into the bowl to cover the seeds. Add the wrapped garlic. Refrigerate overnight.

The next day, position a rack in the middle of the oven and preheat to 250 degrees F.

Remove the bowl of seeds from the refrigerator. Most of the seeds should have floated to the surface of the water. Scoop them out with a slotted spoon and place in a sieve or strainer. Discard the pulp, garlic and brining water. Rinse the seeds under cold water, then drain thoroughly.

Transfer the seeds to a bowl and add the oil and garlic salt, if using. Toss to coat. Spread the seeds in a single layer on a baking tray. Roast until dry and crunchy, 1-1/2 to 2 hours. Cool and transfer to an airtight container.

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