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Jamaican Curry Powder
Pantry Caribbean

Jamaican Curry Powder

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
  2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Instant Pot Bone Broth with Turmeric and Ginger
Pantry American

Instant Pot Bone Broth with Turmeric and Ginger

4.6

Prep
10 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Refrigerator Bread and Butter Pickles
Pantry American

Refrigerator Bread and Butter Pickles

4.1

Prep
20 min
Cook
5 min
Total
20185 min

Instructions

  1. 1 Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  2. 2 Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
  3. 3 Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.

By IRENERUSSELL

Mustard Pickles
Pantry American

Mustard Pickles

3.6

Prep
45 min
Cook
30 min
Total
1275 min

Instructions

  1. 1 Place cucumbers and onions in a large bowl; sprinkle with salt. Add enough water to cover vegetables.
  2. 2 Let stand, 8 to 10 hours. Drain and rinse with water.
  3. 3 Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  4. 4 Stir sugar and flour together in a large pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions; fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
  5. 5 Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By BJ MOORE

Zucchini Pickles
Pantry American

Zucchini Pickles

4.8

Prep
30 min
Cook
30 min
Total
1740 min

Instructions

  1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
  2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
  3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
  4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Zucchini Relish with Sweet Peppers
Pantry American

Zucchini Relish with Sweet Peppers

4.9

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
  2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
  3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Deb's Bread and Butter Pickles
Pantry American

Deb's Bread and Butter Pickles

4.9

Prep
10 min
Cook
80 min
Total
20370 min

Instructions

  1. 1 Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.
  2. 2 Drain salt water; rinse and drain cucumber slices twice.
  3. 3 Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. 4 Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
  5. 5 Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.

By droseboom

Cucumber Relish
Pantry American

Cucumber Relish

4.6

Prep
15 min
Cook
15 min
Total
530 min

Instructions

  1. 1 Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  2. 2 Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Lynn Mott

Homemade Red Wine Vinaigrette
Pantry American

Homemade Red Wine Vinaigrette

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour olive oil, red wine vinegar, and lemon juice into a sealable glass jar. Add garlic. Season with dry mustard, dried onion, pepper, salt, paprika, and turmeric. Shake until well combined. Keep refrigerated until ready to use.

By thedailygourmet

Hot Dog Relish
Pantry American

Hot Dog Relish

4.4

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Place bell peppers, tomatoes, onions, and cabbage in the bowl of a food processor; pulse until finely minced. Drain; transfer mixture to a large bowl. Sprinkle with salt, cover, and let stand 8 hours to overnight. Transfer mixture to a colander; rinse and drain. Return mixture to the bowl.
  2. 2 Inspect ten 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Meanwhile, combine sugar, white vinegar, water, mustard seeds, turmeric, and celery seeds in a separate bowl; pour over vegetable mixture and stir to combine.
  4. 4 Transfer mixture to a large pot; bring to a boil over high heat. Boil 5 to 10 minutes. Transfer to sterilized jars; cool then cover. Store in the refrigerator.

By Gloria

Sweet Vidalia Onion Relish
Pantry American

Sweet Vidalia Onion Relish

4.6

Prep
60 min
Cook
60 min
Total
900 min

Instructions

  1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
  2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
  3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
  4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
  5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
  6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
  7. 7 Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
  8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Homemade Sweet Zucchini Relish
Pantry American

Homemade Sweet Zucchini Relish

4.8

Prep
30 min
Cook
30 min
Total
660 min

Instructions

  1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
  2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
  3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Bea and Bill's Bread and Butter Pickles
Pantry American

Bea and Bill's Bread and Butter Pickles

4.9

Prep
20 min
Cook
20 min
Total
400 min

Instructions

  1. 1 Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
  2. 2 Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
  3. 3 Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

By Matt Henchen

Chef John's Bread and Butter Pickles
Pantry American

Chef John's Bread and Butter Pickles

4.9

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
  2. 2 Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

By John Mitzewich

Onion Tamarind Chutney
Pantry Indian

Onion Tamarind Chutney

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
  2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
  3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
  4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Green Tomato and Pepper Relish
Pantry American

Green Tomato and Pepper Relish

4.6

Prep
30 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine green tomatoes, onions, and bell peppers in the bowl of a food processor; pulse until coarsely chopped. Transfer to a large bowl; pour boiling water over vegetable mixture and set aside for 20 minutes. Drain.
  3. 3 Add vegetable mixture to a large pot over medium-high heat; stir in sugar, vinegar, mustard, salt, and turmeric to combine. Bring to a boil until vegetables are softened, about 10 minutes.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By AlyssaLibby

Watermelon Piccalilli
Pantry American

Watermelon Piccalilli

5.0

Prep
20 min
Cook
40 min
Total
1500 min

Instructions

  1. 1 Stir watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.
  2. 2 Combine vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves in a large saucepan; bring to a boil. Decrease heat to low and simmer until sugar is dissolved, about 10 minutes. Add watermelon rind mixture and simmer for 30 minutes more.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack piccalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By sueb

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Cindy's Yellow Rice
Side Dish Caribbean

Cindy's Yellow Rice

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
  3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Baked Coconut Chicken Fingers with Passion Fruit Sauce
Dinner Caribbean

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Healing Pumpkin Seeds
Appetizer

Healing Pumpkin Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
  3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
  4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen