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Brined Pumpkin Seeds
Get the kids involved in making their own nutritious snacks. This is a slightly easier way (sadly, there's no really easy way) to remove pulp from pumpkin seeds, and in the process it infuses them with garlic flavor.
Ingredients
| 5 cups | fresh pumpkin seeds (large pieces of pulp removed) |
| 2 cups | kosher salt or coarse sea salt |
| 1/4 cup | chopped fresh garlic (wrapped in cheesecloth or placed in a tea ball) |
| 1/4 cup | olive oil |
| 1 tablespoon | garlic salt (optional) |
Directions
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 pulp, garlic, and brining water. Rinse seeds under cold water, then drain thoroughly.
Transfer 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.
