Tangy and pucker-worthy! This pickle popcorn recipe is pleasantly sour and doesn't skimp on the dill. A fun twist on classic popcorn!
If you’re a pickle lover, this pickle popcorn recipe could be one of your new favorite snacks! It’s a deliciously sour and tangy popcorn with plenty of dill flavor. A fun snack for a game day or movie night!
Of course, you could just sprinkle on some bottled dill pickle popcorn seasoning or drizzle a little pickle juice (eww, wet popcorn). However, this recipe is a great option if you prefer to make your own spice mix!
What are Dill Pickles?
Dill pickles are cucumbers pickled with vinegar, water, fresh dill, and/or dill seeds, plus salt. Some recipes also include pickling spices, garlic, and a bit of sugar.
Tangy and crisp, dill pickles are available in a variety of shapes: Whole, slices, chips, or spears! They're often enjoyed by themselves, with burgers, sandwiches, hotdogs, or BBQ. They also taste great in deviled eggs, potato salad, marinades, etc.!
Are Dill Pickles Sour?
Yes, dill pickles are mouthwateringly sour because they're soaked in a salty brine. They're a refreshing treat that'll make you squinch your face, in the best way!
What Does Dill Pickle Popcorn Taste Like?
Have you ever had dill pickle chips? This recipe tastes like the popcorn version of those! Imagine tart and savory popcorn with a generous amount of dill and a nice punch of vinegar.
Ingredients
For the Pickle Popcorn Seasoning
Dill weed
Garlic Powder
Onion powder
Ground Coriander
Cane Sugar or Granulated Sugar
Citric Acid
White Vinegar and a Small Spray Bottle
For the Popcorn
Vegetable Oil (Or Other Neutral Oil)
Unsalted Butter
Popcorn Kernels
Kosher Salt
Do I HAVE to Use Citric Acid?
Yes, but only if you want sour flavor. Before applying the seasoning, this dill pickle popcorn recipe is spritzed with white vinegar. If you decide to omit the citric acid, the result will taste more like salt and vinegar popcorn with dill and spices. Different, but still yummy!
Applying the White Vinegar
Citric acid makes this popcorn taste sour, but not like vinegar, and we need both! Simply drizzling popcorn with white vinegar is denied because sopping wet popcorn? No. But thanks! Instead, we MIST.
It might seem a little over the top, but spritzing evenly disperses the vinegar without drowning the popcorn in liquid. I use a little inexpensive travel-size spray bottle and it works like a charm. NORMALIZE MISTING POPCORN!
This recipe has been tested with pickle juice instead of white vinegar. The pickle juice overpowered the spice mix and left the popcorn tasting pretty underwhelming. Had to pass!
Can I Use Microwave Popcorn/Prepared Popcorn Instead of Kernels?
No, I don’t recommend using microwave popcorn or prepared popcorn for this recipe. It's best to make your own popcorn on the stovetop because heat gets trapped in the pot as the kernels pop. Once the popcorn is ready, it's spritzed with white vinegar. The residual heat helps keep this homemade popcorn recipe dry as it’s sprayed, which prevents the popcorn from getting too soft.
Microwave popcorn packaging does not hold heat nearly as well, so the popcorn becomes wet and chewy after misting with vinegar.
How to Make this Pickle Popcorn Recipe
The full details can be found on the recipe card below! This pickle popcorn seasoning recipe makes enough for 16 cups of popped popcorn, but can be doubled for a larger batch.
Prepare the Dill Pickle Popcorn Seasoning:
In a small bowl, combine 2 teaspoons dill weed, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground coriander, ¼ teaspoon cane sugar or granulated sugar, and ¼ teaspoon citric acid. Pour 3 Tablespoons white vinegar into a small spray bottle.
Make the Popcorn:
In a 5-quart pot with a tight-fitting lid, set the stove top to medium heat. Add 3 Tablespoons vegetable oil (or other neutral oil) to the pot and heat until glossy and shimmering. You could use refined coconut oil or peanut oil, though they might impact the flavor a little.
Melt 3 Tablespoons of butter, then add ½ cup popcorn kernels and kosher salt. Swirl the pot to coat the kernels in the salted oil and butter. Cover with the lid and swirl the pot from time to time.
Once the kernels begin to pop, shake the pot back and forth to prevent burning until you hear pauses (2 to 3 seconds) between popped kernels. The full cooking process should take just over 5 minutes.
Turn off the heat and crack the lid (away from your face!) to release steam, about 10 seconds.
Adding the Pickle FLAVA:
Spritz the popcorn with vinegar, periodically tossing the popcorn with a spatula or wooden spoon as you go.
Pour half of the popcorn into a large bowl, sprinkle half of the dill pickle seasoning mix all over the popcorn, then toss to coat. Repeat with the other half of the popcorn and spice mix.
Other Ways to Use this Dill Pickle Flavoring
This homemade seasoning isn’t just for popcorn, you can also mix it into your mashed potatoes, make a dill pickle dip with Greek yogurt or sour cream, and serve with crunchy veggies and/or pita chips! Add it to potato salad, deviled eggs, homemade salad dressing, burgers, hotdogs, a Bloody Mary…
Looking for another easy snack? Give this sweet and spicy Christmas Texas trash recipe a try!
Storage
Homemade dill pickle popcorn can be stored at room temperature in an airtight container or baggie for up to 2 days.
Dill Pickle Popcorn Recipe: Easy Homemade Seasoning!
Ingredients
Dill Pickle Popcorn Seasoning
- 2 teaspoons dill weed (2 grams)
- 1 teaspoon garlic powder (4 grams)
- 1 teaspoon onion powder (4 grams)
- ½ teaspoon ground coriander (1 gram)
- ¼ teaspoon cane sugar OR granulated sugar` (1 gram)
- ¼ teaspoon citric acid (1 gram)
- 3 Tablespoons white vinegar in a small spray bottle (for misting) (36 grams)
To Make the Popcorn
- 3 Tablespoons neutral oil, such as vegetable oil (33 grams)
- 3 Tablespoons unsalted butter (41 grams)
- ½ cup popcorn kernels (105 grams)
- ¾ teaspoon Morton kosher salt OR 1 ½ teaspoons Diamond Crystal kosher salt (5 grams)
Instructions
- In a small bowl, combine all of the dry dill pickle popcorn seasoning ingredients. Pour white vinegar into a small spray bottle. Set aside.
- In a 5-quart pot with a tight-fitting lid, heat vegetable oil over medium heat until glossy.Carefully melt the butter, then add the popcorn kernels and kosher salt. Swirl the pot to coat the kernels in the salted oil and butter.Cover with the lid and swirl the pot from time to time.
- Once the kernels begin to pop, shake the pot back and forth to prevent burning until you hear pauses lasting 2 to 3 seconds between popped kernels. This whole process should take just over 5 minutes.Turn off the burner and crack the lid (away from your face!) to release steam, about 10 seconds.
- Remove the lid and spritz the popcorn with vinegar, periodically tossing with a spatula or wooden spoon as you go.Pour half of the popcorn into a large bowl, sprinkle half of the dill pickle seasoning mix all over the popcorn, then toss to coat (I like using my hands)! Repeat with the other half of the popcorn and spice mix.
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