How To Clean Pumpkin Seeds
When it comes to cleaning pumpkin seeds, managing the mess can often be a tricky task. However, fear not! Here's a simple step-by-step guide to simplify the process, ensuring a smoother experience.
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INGREDIENTS
- 1 Large bowl
- 1 Large knife or Pumpkin carving kit
- 1 Colander or fine mesh strainer
INSTRUCTIONS
- Cut the pumpkin. Start by cutting open the pumpkin. If you're going for jack-o-lanterns, carve a circle around the stem - big enough to reach inside but not too big to mess up your design. But if you're not decorating for Halloween, just slice it straight in half for easy seed access.
- Grab a sharp kitchen knife, a pumpkin carving blade, or even a fine-toothed hand saw. But be careful, pumpkins are slippery, and it's easy to lose control of the tool. Safety comes first!
- Scoop out the seeds with a large metal spoon or if you have a pumpkin carving kit use those tools.
- Separate and rinse the seeds. Remove the seeds with a metal spoon. Place the seeds in a colander or fine mesh strainer and thoroughly rinse them under cold running water. Rub the seeds between your fingers to aid in removing any stringy bits of pulp or flesh.
- Optional soaking. Some prefer soaking the seeds in a bowl of water for a few minutes to facilitate the loosening of stubborn pumpkin debris. Stir the seeds in the water and then drain them before proceeding further.
- Optional: Boil pumpkin seeds. An optional step is to boil the seeds in salt water before roasting, ideal for savory, salt-infused pumpkin seeds. For boiling, maintain a ratio of 2 cups of water to 1 tablespoon of salt for every ½ cup of seeds. Boil the seeds for approximately 10 minutes, adding up to 2 tablespoons of salt for a stronger salty taste. After boiling, strain the seeds without rinsing them, preparing them perfectly for roasting.
- Dry pumpkin seeds. Following the rinsing process, lay the seeds on a clean kitchen towel or paper towel. Pat them dry to eliminate the excess moisture, ensuring they are reasonably dry before proceeding to cook or dry them further for storage.
- Optionally, opt for oven drying for a quicker outcome: To expedite the drying process, preheat the oven to a low temperature (around 150-200°F or 65-95°C). Spread the seeds evenly on a baking sheet and place them in the oven for approximately 30-45 minutes. Remember to stir occasionally until the seeds become dry and crispy, taking care to prevent burning.
- Season and roast pumpkin seeds. All you need is some butter or olive oil and seasonings. For savory pumpkin seeds, try this quick air fryer pumpkin seeds (air fryer is best method and takes less time than traditional sheet pan roasting) or if you like sweet pumpkin seeds, try these hot honey roasted seeds (cayenne pepper is optional) in the oven instead.
- I like them both, but I prefer air frying as it is the easiest way to get them super crispy and fast! Both these recipes are suitable for using raw pumpkin seeds purchased from the grocery store.
- Store the seeds in an airtight container at room temperature.
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