I have roasted and salted them and now  I see you can buy pickled seeds at the grocery store and I would like to how to do that.
by

Your answer

Your name to display (optional):
Privacy: Your email address will only be used for sending these notifications.
Anti-spam verification:
To avoid this verification in future, please log in or register.

1 Answer

Making your own lightly pickled sunflower seeds

 

I have made pickled sunflower seeds before from scratch.  I have boiled the seeds I harvested from the sunflowers that are ready out in the back yard.

And have added:

1/2 C white vinegar

1/8 C salt

1/2 Tbsp. pickling seasoning

2 C water

2 C raw sunflower seeds

 

Now, put them in a large saucepan and bring to a boil. Boil for 1 minute and reduce to simmer for 2 hours.

Drain seeds and spread out on cookie sheet lined with paper towels to dry (sometimes I cheat and heat the oven to warm – and dry them on a cookie sheet in the oven to speed things up a bit).

Note: drying them will take a long time – like a couple days if you air dry them and a good half day if you oven dry them.

Once dry – heat the oven to 300 F and roast them for about 30 minutes – making sure to check them and stir them at these minute intervals: 20:5.

The seeds should be dry with a very slight toasted appearance. If they are not – keep them in the oven for longer – making sure to check them every 5 to 10 minutes depending on how quickly they are roasting.  It is more important that they are dry than they actually look toasted.  If you overcook them they taste horrible.

These are not the same as the kind you get in the store. These are my own special recipe. More of a very light salt and vinegar with a little pickling spice thrown in than an actual pickle flavor.

***If you want a good dill pickle flavor – you could try saving the brine from a big jar of pickles and boiling the seeds in that.  Then just dry and roast them as above.

If you wish to make REGULAR SALTED SUNFLOWER SEEDS:

Use the same quantities as above, but leave out the vinegar and pickling seasoning.  If you like heavily salted, increase the quantity of salt to 1/4 cup or more. -Birdy

by (24.3k points)

Related questions

2 answers
asked Jul 14, 2013 by anonymous | 172 views
Welcome to InTheYard.org. Please ask and answer yard and garden questions and help build a great gardening community.

Categories

Most popular tags

please help how to take care of yellowing leaves best time to prune how do i get rid of them harvest please help asap! browning leaves picking growing tips please help asap how to grow. how to grow pruning tips will it survive identify please identify not sure what to do yellow leaves transplant harvesting how to prune best time to plant help! freezing might not survive no flowers what do i use to rid them advice needed info. when and how to transplant get rid of invasive brown edges please help. help curling leaves should i remove i need growing tips no blooms please advise how to transplant what causes should i cut it back? pruning best way to transplant and when first time leaf drop buds falling off what can i do when to cut back best time to transplant should i cut it back advise on planting will it grow tomato plants what to do dying leaves turning brown leaves falling off ripe leaf problems caring for plants soil type watermelon what does it look like seeds planting gardenia plant mango and avacado tree propagation questions cuttings planting schedule melon ripeness brown leaves what are these worms hibiscus plant advise needed gardenning need advice were should i plant it how to treat tomatoes root depth get rid of fungus distance between plants dying leaves when to pick tomato plants leaves curling up how do i get rid of it when to harvest vegetables how short never bloom buy seed to plants please help! need help will they survive get rid of mushrooms permantely freezing fresh veggies yellow and dropping leaves time of year
14,050 questions
7,154 answers
291 comments
17,436 users