How to Soak Pumpkin Seed or Sunflower Seeds in Salt Water

Pumpkin seeds for soaking and roasting

Two fun harvest items from the summer garden are pumpkin seeds and sunflower seeds. Both of these garden plants are enjoyable to watch as the summer progresses. Pumpkins grow large and turn orange and sunflowers grow to tower above everything else in the garden. Once you bring the pumpkins in from the pumpkin patch and you cut the sunflowers down from the stalks to dry, it is time to harvest the delicious seeds inside for roasting. Soak the seeds in salt-water brine prior to roasting because the salt water helps to enhance the flavors of the seeds.

Things You'll Need

• Pumpkin seeds
• Sunflower seeds
• Table salt
• Water
• 2 large bowls
• Slotted spoon
• Measuring cups and spoons
• Wooden spoon
• 2 baking sheets
• Vegetable oil

Instructions

Soaking Pumpkin Seeds

1. Place the pumpkin seeds in the colander and rinse them under cold running water to remove all of the pulp. Shake the colander well in the sink.

2. Mix 1/4-cup table salt and 2 cups of cold water in a large bowl. Place the pumpkin seeds into the salt-water brine and soak the pumpkin seeds overnight.

3. Line a baking sheet with three layers of paper towels.

4. Drain the pumpkin seeds the next day and spread them out in a single layer on the paper towels. Allow the seeds to sit and dry for approximately 30 minutes.

5. Transfer the pumpkin seeds to another baking sheet. Add 1 to 2 tbsp. of vegetable oil and mix the pumpkin seeds and oil well. Spread the pumpkin seeds out to a single layer. Sprinkle the pumpkin seeds with salt, if desired.

6. Bake the pumpkin seeds at 250 degrees Fahrenheit for one hour. Stir the seeds three to four times during the baking time. Remove the pumpkin seeds when they are light brown.

7. Cool the seeds and store in a sealed container.

Soaking Sunflower Seeds

1. Place the harvested sunflower seeds in a large bowl. Fill the bowl with cold water and use your hands to swirl the seeds around in the water to wash them.

2. Use the slotted spoon to remove the sunflower seeds from the water. Place the seeds into the second large bowl.

3. Empty the first bowl and rinse it with water. Place one part table salt and five parts cold water into the bowl. Mix the salt-water brine with a spoon, making sure there will be enough water to cover the sunflower seeds.

4. Pour the sunflower seeds into the salt-water brine and soak the seeds overnight.

5. Drain the sunflower seeds the next day and place them in a single layer on a baking sheet. Roast the sunflower seeds at 275 degrees Fahrenheit for up to 15 minutes. Monitor the roasting so they do not burn and remove them when they are sizzling. Cool and store in a sealed container.

References

• Pumpkin Seeds
• Sunflower Seeds