Are you ready to find out what makes this Dill Pickle Popcorn oh-so-good? Check out the recipe below for this gold mine!
For Your Dill Pickle Flavoring
Ingredients
1½ teaspoonful dill½ teaspoonful of garlic powder½ teaspoonful of onion powder1 teaspoonful of kosher salt1 tablespoon of coriander seed½ teaspoon of mustard seed½ teaspoon of celery seed1 teaspoonful black pepper¼ teaspoon coriander
Instructions
Get all the powdered spices and salt. Mix all in a medium-sized bowl.
Mix the seeds in a separate bowl.
Take small portions of the seeds and grind them in a spices grinder (or a clean coffee grinder)
Make sure the spices have a bit of a granular consistency to them- not so powdery smooth but not too coarse. Think of the look of freshly ground cayenne pepper. Combine the grounded seeds with powdered spices and stir with a tablespoon. You can use your hand to rub the spices properly.
Use a teaspoon to scoop your spicy dill flavoring into a clean jar.
For Your Popcorn
Ingredients
½ cup of popcorn kernels 2 Tablespoons coconut or peanut oil (coconut oil is more popular)½ cup butter, meltedPickle juice (fresh out of the pickle jar)½ teaspoon of citric acid
Instructions
Using the Whirley pop method pour your coconut oil into the pot. This prevents the popcorn from sticking and getting burned.
Swirl the coconut oil to distribute it evenly.
Place the Whirley pot on a burner or stove on medium heat for a minute. To properly distribute the oil, tilt the saucepan left and right.
Allow the pot to cool before wiping away any excess oil.
Add your popcorn kernels, melted butter, salt, and coconut oil to the pot.
Place the pot on a burner that hasn’t been preheated.
Turn the burner on to medium-high or medium heat. Let the pot heat up as the burner does the same.
Throughout the time the pot is on the stove, turn the crank gently. The kernels would start to pop in minutes. It’s time to stop turning when it gets difficult to turn or when you hear the popping slow.
Turn the Whirley pot away from you and off the burner to release any trapped steam.
Fill a spray bottle halfway with pickle juice and citric acid. Shake the mixture.
Get your popcorn and Dill pickle seasoning.
Spritz the popcorn lightly with the mixture of pickle juice and citric acid, then immediately add the dill flavor. This will help the flavor adhere to the popcorn more easily.
The oil you can’t use for popcorn
Olive oil is not advisable. Olive oil burns quickly and can sizzle out before the popcorn can finish popping. When this happens, you just may have a black charred mass for popcorn.
And from experience, that doesn’t taste so good.
The Methods You Can Use For Your Popcorn
The Whirley method isn’t the only method you can use. I only went along with this method because it is easy. So of course, you can use any other method you like.
How Long The Dill Pickle Flavoring Lasts?
The taste of your homemade Dill Pickle powder can last as long as any other Before using it, you want to measure out a quarter of a teaspoon for the taste to make sure the flavor is there.
How To Store Your Dill Pickle Popcorn?
Suppose you have excess popcorn and you want to keep it for movie night tomorrow. What do you do? Don’t worry, there’s a solution to this.
Take out a large bowl, toss in your popcorn, and spritz with pickle juice. Sprinkle some dill seasoning on top once you’ve spritzed it. This is the time to let the popcorn dry. The popcorn can then be sealed in a Ziploc bag and stored.
Alternative For Coconut Oil
You can go for peanut oil. This choice is second to coconut. Whatever you do, please just don’t use olive oil.
In conclusion, you now have your popcorn ready! Enjoy it with a drink, a friend, and something fun to do. Never underestimate the power of these three to spice up your day!
