Salted In The Shell Sunflower Seeds

1. 1

   Put sunflower seeds in colandar and wash with warm running water.

2. 2

   Shake dry in colandar.

3. 3

   Place in tall stockpot.

4. 4

   Add sunflower seeds.

5. 5

   Add 8 cups water and canning salt.

6. 6

   Cover.

7. 7

   Set in a cool room or cold porch.

8. 8

   The seeds will swell some.

9. 9

   Let set for 48 hours, the longer you set, the longer the brine has a chance to work.

10. 10

    I turned with a stainless steel spoon 4 times during this process.

11. 11

    Drain the seeds, save the brine, if you want to make another batch.

12. 12

    Pour the seeds into a terry cloth towel and wrap and press with your hand.

13. 13

    Spread out on baking trays.

14. 14

    Place in a cold oven.

15. 15

    Heat oven to 250*.

16. 16

    Turn every hour with a spatula.

17. 17

    Dry from 3 to 4 hours. It depends on the amount of seeds you place on your trays.

* Per serving · 4 servings · Values may vary.

No additional tips available.