Salted in the Shell Sunflower Seeds

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READY IN: 4hrs 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put sunflower seeds in colandar and wash with warm running water.
  • Shake dry in colandar.
  • Place in tall stockpot.
  • Add sunflower seeds.
  • Add 8 cups water and canning salt.
  • Cover.
  • Set in a cool room or cold porch.
  • The seeds will swell some.
  • Let set for 48 hours, the longer you set, the longer the brine has a chance to work.
  • I turned with a stainless steel spoon 4 times during this process.
  • Drain the seeds, save the brine, if you want to make another batch.
  • Pour the seeds into a terry cloth towel and wrap and press with your hand.
  • Spread out on baking trays.
  • Place in a cold oven.
  • Heat oven to 250*.
  • Turn every hour with a spatula.
  • Dry from 3 to 4 hours. It depends on the amount of seeds you place on your trays.
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