Yes, you heard that correctly. I said sea salt and vinegar. Homemade. What?? Yup! I have been working on this recipe all season, it is a vinegar brined pumpkin seed, oven roasted with olive oil and flake sea salt, backed by a hint of hot pepper.
This recipe evolved accidentally. I mentioned we had a pumpkin carving party a while back. Well, only one single pumpkin was carved due to intake of libations over dinner. The hubs was still motivated, so he carved his pumpkin, which of course, looked amazing.
But I was not motivated, with company and significant vino intake, to roast the seeds that evening. So we covered them with water and the hubs says, why don’t you add some vinegar to that? I thought, sure why not, it can’t hurt anything. In fact, it actually made it better. The next morning I roasted the seeds with some oil and salt and they were amazing. They tasted like dry roasted seeds. It was awesome. So we endeavored to make them even better. The result is these yummy salt and vinegar seeds with just a little heat imparted through adding a hot pepper to the brine.
Sea Salt & Vinegar Pumpkin Seeds.
Seeds from one pumpkin
1 T Sea salt
3 T white vinegar
1 hot pepper, sliced (optional, I used a scotch bonnet)
Flaked sea salt (I used Maldon as it is salty, but mild)
Put pumpkin seeds in a bowl and cover with water. Add vinegar, sea salt, and hot pepper. Leave on counter overnight. Drain seeds and put them in a dry bowl. Toss with olive oil and 1/4 t of flake salt to coat.
Preheat oven to 325.
Place seeds in a single layer on a baking sheet lined with a silpat or parchment paper. Cook for 8 minutes. Stir and sprinkle with a pinch of flake salt. Cook for 8 minutes and repeat. Cook for 8 minutes and stir. Cook 8 more minutes and remove from oven. If the seeds are not as dry or toasted as you would like, cook them longer, stirring and assessing every 5 minutes. Cool completely before storing in an air tight container.
***Update, if you are a true vinegar lover and are looking for an extra tang to these seeds, sprinkle them with a little vinegar the first time you add salt (after the first 8 minutes of cooking).