So many of you have made and loved my homemade pretzel recipe over the years. But as much as I love traditionally-shaped pretzels, I have to say that these cute little pretzel bites are what I tend to make most often in my kitchen! ♡

This bite-sized version of the recipe is even quicker and easier to make, with all of the same, buttery, crispy goodness in each bite. They have the perfect ratio of crispy golden exterior to soft and chewy center. They’re perfect for sharing and snacking. And best of all, this recipe comes together easily in about an hour with basic pantry staples — no stand mixer required!

Here in our house, we’re partial to traditional buttery pretzels sprinkled with chunky pretzel salt and paired with my favorite beer cheese dip, but feel free to customize your batch however you’d like! You could top the pretzels with everything from cinnamon sugar to everything bagel seasoning, asiago cheese or herbs. You could dip them in everything from ranch dip to honey mustard, white queso, marinara or garlic butter. There are endless ways to enjoy these pretzel bites, so have fun experimenting with your favorite combinations!

So whether you’re planning a game day spread, need an easy party appetizer, or you’re just craving a fun homemade snack, these buttery soft pretzel bites are guaranteed to hit the spot. Let’s start baking!

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What happens when you combine the richly-spiced flavors of golden milk with my favorite crunchy granola?

This delicious bowl of sunshine. ♡

Turns out that the classic warming spices found in golden milk — the earthy notes of turmeric, the sweetness of cinnamon, the gentle spice of ginger, plus a hint of black pepper — bake perfectly into a batch of homemade granola. The spices give everything the most beautiful vibrant golden color, making the granola clusters all the lovelier when sprinkled over yogurt or served with a splash of milk or enjoyed by the handful.

I’ve used my favorite mix of oats, nuts and seeds here, which bake up into perfectly crunchy clusters. And if you enjoy dried fruit in your granola, I recommend tossing in some golden raisins or dried apricots to keep with the “golden” theme. This recipe is naturally gluten-free and vegan, rich in nutrients and protein, and full of the coziest flavors. So the next time you’re craving granola, I highly recommend giving it a try!

Golden Granola Recipe | 1-Minute Video

Golden Granola Ingredients

Here are a few quick notes about the golden granola ingredients you will need to make this recipe:

• Oats: Old-fashioned oats (a.k.a. rolled oats) are the hearty base for this granola, soaking up all of the spices and giving each bite a hint of chewy texture.
• Nuts and seeds: I love using a mix of sliced or slivered almonds, chopped pecans and sunflower seeds in this granola, which adds a rich blend of nutty flavors, crunchy texture and protein to the recipe.
• Coconut flakes: I recommend using the larger variety of unsweetened coconut flakes here, which add a touch of sweetness as well as larger light wisps of texture to the granola. But you’re also more than welcome to use unsweetened shredded coconut if that’s more easily available where you live.
• Dried fruit: I love adding either chopped dried apricots or golden raisins to this granola, to keep with the “golden” theme. But feel free to add in whatever dried fruits you have on hand or love best.
• Maple syrup: Maple syrup gives natural sweetness and caramel-like flavor to the granola, pairing perfectly with the golden spices.
• Coconut oil: Coconut oil helps the granola crisp up perfectly while baking and gives it very subtle extra hint of coconut flavor. If you don’t love coconut, feel free to sub in avocado oil or whatever other neutral-flavored cooking oil that you love best.
• Spices: We’ll add the classic mix of golden milk warming spices to season the granola — ground cinnamon, ground ginger, ground turmeric, and black pepper. (The black pepper aids in the absorption of the nutrients in the turmeric, plus it tastes delicious.) Then we’ll also add in a pinch of fine sea salt to bring out the best of these flavors.
• Vanilla extract: Finally, we will add in a splash of pure vanilla extract, which enhances all of the other flavors and makes the granola taste extra cozy.

 Recipe Variations

Here are a few variations that you’re welcome to try with this golden granola recipe:

• Add chocolate. Mix chocolate chips or chunks into the granola once it has completely cooled.
• Add citrus zest. Sprinkle orange or lemon zest over the granola once it comes out of the oven.
• Use different nuts/seeds. Sub in pepitas, walnuts, cashews, or pistachios in place of any of the nuts/seeds.
• Use different dried fruit. Sub dried mango, dried pineapple, or dried cranberries in place of the raisins or apricots.

More Granola Recipes

Looking for more homemade granola recipes to try? Here are a few of our favorites:

• Easy Granola Clusters
• Peanut Butter Granola
• Chocolate Granola
• Tahini Granola

Golden Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Ingredients

• 2/3 cup maple syrup
• 1/3 cup coconut oil
• 1 1/2 tablespoons ground turmeric
• 1 tablespoon ground ginger
• 1 teaspoon each: fine sea salt, ground cinnamon, vanilla extract
• 1/2 teaspoon freshly-ground black pepper
• 3 cups old-fashioned (rolled) oats
• 1 cup sliced or slivered almonds
• 2/3 cup unsweetened coconut flakes
• 1/2 cup chopped pecans
• 1/2 cup sunflower seeds
• 1/2 cup chopped dried apricots or golden raisins (or a mix of the two)

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Instructions

1. Prep the oven and baking sheet. Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.
2. Heat the wet ingredients. Combine the maple syrup, coconut oil, sea salt, turmeric, ginger, cinnamon, vanilla extract and black pepper in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until the coconut oil has melted and the mixture is warm (but not quite simmering), whisking until evenly combined. Remove from heat.
3. Add the dry ingredients. In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
4. Bake. Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely.
5. Serve. Use your hands to break the granola up into your desired size of chunks. Add the dried fruit and toss to combine. Serve and enjoy! Leftover granola can be stored in an airtight container for up to 2 weeks.

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Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson was learning how to make homemade applesauce from scratch. So I’ll give you one guess what we’ve been cooking now at home ever since. 😉

Honestly, we go through so much applesauce lately with a baby and a toddler that it’s been fun to mix things up by making some homemade. Although after making a few batches on the stovetop, I quickly switched us over to the Instant Pot version, which works so much better with a toddler’s limited attention span, lol. The prep itself to make pressure cooker applesauce couldn’t be easier. Just chop up some apples (no need to peel!) and toss them in the Instant Pot with water, lemon juice and a pinch of salt. Add in a pinch of cinnamon or — my favorite — pumpkin pie spice for a touch of seasoning. Cover and pressure cook briefly until softened. Then mash to your desired consistency and enjoy!

It’s such a fun way to celebrate apple season for little kids and grown-ups alike. So grab your Instant Pot and let’s make this homemade applesauce recipe together!

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For over a decade, my friends have known me as the girl who brings nooch popcorn to just about every gathering. But this year, I have officially entered my homemade kettle corn era. ♡

I’m somewhat embarrassed to admit that I actually had no idea how incredibly easy it is to make kettle corn from scratch! Turns out all you need is a saucepan and 4 basic ingredients — popcorn kernels, sugar, salt and oil — and this irresistibly salty-sweet snack can be ready to go in just 10 minutes. Who knew?!

That said, after practicing for the past few months, I’ve found that there are a few subtle but important preferences that can emerge when it comes to the type of oil and sugar you use and the ratios of salt and sugar. I’m personally partial to the neutral flavor and high-heat versatility of refined coconut oil (although unrefined works just as well, with slightly more coconut flavor). And while you can arguably use just about any type of sugar here, I prefer turbinado sugar (a.k.a. “raw” sugar) whose natural molasses flavor is downright heavenly paired with the sea salt. I’ve included my favorite ingredient ratios in the recipe below, along with a handful of simple tips I’ve learned along the way.

So if you’re looking for a fun new party snack to impress your friends, or just a deliciously salty-sweet snack for a cozy night in, grab a saucepan and let’s make some homemade kettle corn together!

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With so many fun crackers on the market nowadays, I can generally never be bothered to make homemade crackers from scratch…except when it comes to these magical seed crackers. ♡

I owe the credit for this recipe to my friend, Angela, who so kindly brought me a batch of crackers along with a lovely homemade meal a year or so ago when I was stuck in the hospital for a week with a sick kiddo. After taking a bite of one cracker…and then another…and another and another (couldn’t stop!), I immediately texted her begging for the recipe. These seed crackers are absolutely divine!

They’re made with a simple mix of three seeds (sesame, sunflower and pepitas), flax meal, and dried seasonings. Then Angela introduced me to the magic of psyllium husk powder to bind all of the ingredients together. (I know it may be a special buy, but one bag of psyllium husk powder will last for dozens of batches and it’s by far my favorite binding ingredient for this recipe!) Simply add boiling water to the ingredient mix to bring everything together, spread it out evenly on a parchment-covered baking sheet, and bake until crispy. Then the absolute yummiest batch of seed crackers will be yours to enjoy.

They also happen to be naturally gluten-free and vegan. They’re packed with protein, fiber, omega-3s and other great nutrients. And they are perfect for snacking, dipping, serving with cheese boards, you name it. We seriously make a batch at least once a week and the whole family absolutely loves them. So if you love a good cracker as much as we do, I hope you’ll give them a try!

Seed Crackers Recipe | 1-Minute Video

Seed Cracker Ingredients

Here are a few notes about the ingredients you will need to make this seed cracker recipe:

• Seeds: I like using equal parts of white sesame seeds, sunflower seeds, and raw pepitas in this recipe. But feel free to adjust the proportions if you prefer more of one type of seed to another.
• Flax meal (ground flax seeds): I prefer using flax meal (ground flax seeds) in this recipe, which are easier for the body to digest than whole flax seeds. But you are welcome to use either.
• Psyllium husk powder: As I mentioned above, psyllium husk powder is by far my favorite binding agent for these crackers. (I experimented with quite a few!) All you need is one tablespoon per batch, so one bag will last you quite awhile, and it does a beautiful job holding all of the ingredient together.
• Seasonings: I like using a simple mix of garlic powder, onion powder, fine sea salt, and ground black pepper. But please feel free to play around with the seasonings and use whatever blend of spices you love best!
• Boiling water: Finally, you will need 1 cup of boiling water to bring the seed cracker mix together.

How To Make Seed Crackers

Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind when making seed crackers:

• Use the correct size of baking sheet: This recipe was developed for a half sheet pan (18 x 13 inches, which is quite large), which allows for the crackers to be nice and thin. If you only have smaller baking sheets, I would recommend spreading the batter out onto two different baking sheets.
• Use parchment: It’s essential to bake these seed crackers on parchment so that they do not stick to the pan! I’ve unfortunately not had luck baking these without parchment even on non-stick baking sheets, so I strongly recommend using parchment.
• Aim for even thickness: The trickiest part of this recipe is trying to spread out the batter into an even thickness. It can be a bit finicky since it’s so sticky, but it’s worth it to try and take a few minutes to spread it out as evenly as possible. (I use both a silicone spatula and my hands to do this!)
• Bake until mostly crispy: The goal is to avoid underbaking these crackers (which makes them soft and bendy) or over-baking them (which will make them taste burnt). So keep a close eye on them during the final 15 minutes of cooking and carefully test the very center of the cracker to see how soft it is. You want to pull them out of the oven with the center is nearly but not perfectly hard, since it will continue to harden up a bit more as the crackers cool. All ovens cook differently, so be sure to do this test!
• Store in an airtight container: In order for the crackers to stay crispy, it’s best to store them in an airtight food storage container or zip-top bag for up to 1 or 2 weeks. (Although good luck keeping them around that long.) ;)

Recipe Variations

This recipe is inherently quite flexible, so please feel free to customize it to your liking! For example, feel free to:

• Use different seasonings: There are so many different spice blends that would taste delicious with these seed crackers. I also occasionally love adding in some smoked paprika or a hint of cayenne. Or you can go a totally different direction and use more Italian seasonings, taco seasoning, za’atar, or furikake.
• Make them “cheesy”: Add in a touch of Parmesan or nutritional yeast to make these crackers a bit cheesy.
• Score the crackers: If you would like the crackers to have a more uniform shape, you’re welcome to pull them out of the oven halfway through baking and use a paring knife to lightly score the crackers into your desired shapes and sizes, which will make them easier to break apart once they have finished baking.

Ways To Serve Seed Crackers

Feel free to serve these seed crackers:

• On their own: They make for a fantastic quick and healthy snack just on their own!
• With dips: I recommend softer dips, since these seed crackers can be a bit fragile, such as homemade hummus, baba ganoush, muhammara, guacamole, or French onion dip.
• With cheese: Layer on your favorite cheeses, such as a good sharp cheddar, smoked gouda, a soft blue or warmed brie.
• With salad: Layer on your favorite chicken salad, tuna salad, or egg salad and use the crackers to add some crunch.
• With charcuterie: Serve these crackers with your favorite charcuterie mix — I find they are especially lovely paired with prosciutto or smoked salmon.

Seed Crackers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 16 servings 1x

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Description

This healthy seed crackers recipe is easy to make, packed with nutrients, and irresistibly delicious!

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Ingredients

• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 1/2 cup raw pepitas
• 1/4 cup ground flax meal (ground flax seeds)
• 1 tablespoon psyllium husk powder
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1 cup boiling water

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Instructions

1. Prep oven and baking sheet. Heat oven to 350°F. Line a half sheet pan (18 x 13 inches*) with parchment paper.
2. Make the seed batter. Whisk together the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder and onion powder in a medium heat-proof mixing bowl. (I used a metal mixing bowl.) Add in the boiling water and stir until combined. Stir occasionally for 1 more minute until the mixture has thickened.
3. Spread out the batter. Turn the batter out onto the parchment-covered baking sheet. Then use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet. This process can be a bit finicky, but have patience and spend a few minutes trying to make the batter as even as possible.
4. Bake. Bake for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. (It will continue to harden slightly as it cools.)
5. Cool. Transfer the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.

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Equipment

Flax Meal

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Half Sheet Pan

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Psyllium Husk Powder

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Notes

Baking sheet size: If you only have smaller sheet pans, I recommend dividing the batter into two batches so that the crackers are not too thick. Keep a close eye on the baking time if you use a different size of pan so that the crackers do not overcook.

It’s pretty much a sure thing that I’m going to love cranberry-orange anything, but I have to say that these little energy bites are especially delightful. ♡

They’re loaded up with some of my favorite feel-good energy bite ingredients, including almonds, oats, flax, shredded coconut, dates, dried cranberries, and fresh orange juice/zest. And they’re quick and easy to make in the food processor by just blitzing all of the ingredients together. Feel free to roll them in a bit of extra coconut or just serve them plain — both options are delicious!

We love having these energy bites on hand for healthy snacking or an easy grab-and-go breakfast. All of these ingredients also happen to be naturally gluten-free and vegan. And they keep well in the fridge or freezer, so I highly recommend making a double batch while you’re at it.

Let’s make some cranberry orange energy bites!

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Bacon-wrapped dates. ♡

I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one of those recipes that magically works for just about any occasion and is always guaranteed to be a crowd favorite. And I personally just find that sweet-savory-smoky flavor combo to be perfection. That said, I’ve developed a few opinions over the years about what takes a bacon-wrapped dates recipe from good to GREAT. So today I thought I would pop back in and give my decade-old recipe here a few modern updates!

First off, we’ve all officially gotta commit from now on to taking an extra 10 minutes to pre-cook the bacon before wrapping it around the dates. Otherwise, the bacon never has time to fully cook and crisp up while baking wrapped around the dates (or you end up having to bake the dates so long that the cheese burns or oozes out), which is a tragedy that can easily be avoided. Simply pre-cook the bacon in the oven, or you can cheat and buy that pre-cooked soft bacon that’s available in most stores nowadays.

Second, continuing on with the crispy bacon soapbox, the stuffed dates must be flipped halfway through baking so that each side can get evenly cooked. I’ve experimented with a number of flipping methods over the years and have found it’s simply easiest to poke the toothpick all the way through the date, which makes it easy to grab and quickly turn over.

Third, use a good-quality cheese. You only need a small amount for this recipe, but a richly-flavored cheese makes such a difference in balancing out the flavor of the smoky bacon and sweet dates. I’m partial to a punchy gorgonzola or a tangy goat cheese, but a good feta, Manchego, or even an aged cheddar are also great options here.

Finally, don’t forget to season the dates! I always add a few generous twists of freshly-ground black pepper, and also love sprinkling each date with a tiny a pinch of flaky sea salt for crunch. The perfect finish.

Sound good? Let’s stuff some dates!

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I’m always a bit skeptical when healthier snacks claim to taste like rich desserts. But in this case, I have to say…these little guys legit taste like brownies! ♡

Barclay and I have been making them for a few weeks now and are totally hooked. The recipe calls for a simple combination of nuts (I prefer a mix of walnuts and almonds), Medjool dates, mini chocolate chips, cocoa powder, vanilla extract, and sea salt. Just blend everything up and either roll the mixture into balls or cut into bars. Then these delicious little bites will be ready for enjoying!

They’re naturally gluten-free and easy to make vegan, and perfect for breakfast, dessert, snack time, or anytime you’d like a healthier option for when those chocolate cravings hit. Let’s make a quick batch!

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Got a pickle craving? Quick — let’s make a batch of homemade pickles together! ♡

We’ve been making this refrigerator pickles recipe on repeat this summer, especially while ripe cucumbers are in season. And while I know that everyone has their own preferences when it comes to the perfect pickle, in my book, it doesn’t get any better than this simple recipe. Inspired by Grillo’s famous fresh pickles, these homemade pickles are perfectly crisp and crunchy, they’re loaded up with a fresh blend of garlicky-dill-bay seasonings, they are salty and vinegary but not overly so, and WOW are they delicious.

They are also amazingly quick and easy to make, requiring only about 5 minutes of prep time and at least a few hours to pickle. (Or if you have the patience, they’re even more delicious the next day.) They’re also naturally gluten-free and vegan. And while they are wonderful in burgers, sandwiches, salads, cocktails and more, here in our house we’re obsessed with just popping them plain as a quick snack. There’s nothing more satisfying in my book than that crisp cucumber crunch!

So gather up your ingredients and let’s make a quick batch of homemade pickles together!

Easy Refrigerator Pickles Recipe | 1-Minute Video

Homemade Pickle Ingredients

Before we get to the full homemade pickle recipe at the bottom of this post, here are a few notes about the ingredients you will need:

• Cucumbers: I’m partial to using mini Persian cucumbers in this recipe, whose extra-crisp texture and minimal seeds work well for pickles. That said, English cucumbers also work great in this recipe.
• Dill: I love packing basically as much fresh dill as possible into my jars of homemade pickles, but feel free to add however much fresh dill you prefer.
• Garlic: Likewise, feel free to add however much or little fresh garlic that you prefer. I recommend slicing the garlic cloves as thinly as possible so that its flavor can permeate the cucumbers quickly.
• Seasonings: We love making refrigerator pickles in our house with a combination of bay leaf, mustard seeds, black peppercorn, fine sea salt, and crushed red pepper flakes. But see notes below for other seasoning ideas you’re welcome to try. (If you are looking to make Grillo-style pickles, leave out the mustard seeds and crushed red pepper flakes.)
• Vinegar: I recommend either rice vinegar or distilled white vinegar in this recipe, both of which provide a mellow, clean flavor to the pickles. Apple cider vinegar would also work, but I find its flavor to be slightly too sweet for my taste.

How To Make Pickles

To make this homemade pickle recipe, simply…

1. Layer the pickles. It’s much easier to add the large ingredients (cucumbers, dill, garlic, bay leaf) to the jar before adding the brine, in order to help everything fit.
2. Mix the brine. No need to heat the brine for this recipe unless you are adding sweetener (see note below). I typically measure and stir everything together in a measuring jar, then add it to the pickle jar. But if you could alternately just mix the brine directly in the pickle jar itself.
3. Combine. Cover the jar and give it a good shake to combine all of the ingredients. Then I also recommend pressing down any cucumbers so that they are completely submerged before refrigerating the jar.
4. Refrigerate. I love this recipe best after the pickles have soaked overnight. But they will be delicious and ready to enjoy after just a few hours if you’re needing a quick pickle recipe!

 Homemade Pickle Recipe Variations

Here are a few additional ways that you’re welcome to customize this homemade pickle recipe:

• Use different fresh herbs: Add whatever other herbs you love, such as fresh basil, chives, mint, oregano, rosemary, tarragon or thyme.
• Use different spices: Add whatever other spices you love, such as celery seeds, coriander seeds, fennel seeds, or whole cloves.
• Make pickle spears: Instead of slicing the pickles into coins, slice them lengthwise into long spears.
• Make sweet pickles: To sweeten this recipe, heat 2/3 cup of the water until it is very hot, then stir in 1 to 3 tablespoons of your preferred sweetener (such as honey, maple syrup, or granulated sugar) and stir until dissolved. Stir 2/3 cup cold water into the hot water, in order to cool it to room temperature. Then add to the recipe as directed.
• Make bread and butter pickles: Follow the steps above for making sweet pickles and also add a quarter of a small sweet onion (very thinly sliced) to the recipe.
• Make spicy pickles: Instead of adding crushed red pepper flakes, add your desired amount of sliced chile peppers (such as jalapeño, serrano, or Thai bird chiles) to the brine.

Homemade Pickles FAQ

Can you can this recipe? No. This is a refrigerator pickle recipe and is not designed to be canned in a hot water bath for long-term storage.

Can you re-use the pickle brine? To err on the side of safety, I recommend always creating a new brine for each batch of pickles.

How to store refrigerator pickles? They should always be stored in a cool refrigerator in a clean, sealed jar.

How long do these pickles last? As mentioned in the recipe below, for optimum food safety, we recommended that you eat these refrigerator pickles within 1 week. That said, we often keep ours for up to 2-3 weeks in the refrigerator, using a clean fork or spoon each time to remove the pickles (no double-dipping to avoid adding bacteria), and have not had any issues. But please use your best judgment.

Easy Homemade Pickles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 88 reviews

• Prep Time: 5 minutes
• Cook Time: 0 mins
• Total Time: 5 minutes
• Yield: 1 jar 1x

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Description

This easy homemade pickles recipe only takes about 5 minutes to prep and makes perfectly crisp and delicious pickles that you’ll LOVE!

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Ingredients

• 12 ounces Persian cucumbers,* sliced into coins or spears
• 5 to 6 large sprigs fresh dill, roughly chopped
• 4 small cloves garlic, thinly sliced
• 1 bay leaf
• 1 1/3 cups water
• 2/3 cup rice vinegar
• 1 tablespoon fine sea salt*
• 2 teaspoons black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1/8 teaspoon crushed red pepper flakes

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Instructions

1. Layer the pickles. Add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible.
2. Mix the brine. In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.
3. Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
4. Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the refrigerator for 1 week.*

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Equipment

1-Liter Jar

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1-Quart Jar

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Glass Measuring Cups

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Notes

Cucumbers: Alternately, you could use 12 ounces of English cucumber (about 1 large English cucumber).

Salt: I strongly recommend using fine sea salt for this recipe instead of iodized table salt. (That said, if you only have iodized table salt on hand, please note that you will need to use half the amount.)

Storage time: For optimum food safety, we recommended that you eat these refrigerator pickles within 1 week. That said, we often keep ours for up to 2-3 weeks in the refrigerator, using a clean fork or spoon each time to remove the pickles (no double-dipping to avoid adding bacteria), and have not had any issues.

Recipe edit: This recipe was edited in July 2022. The original recipe called for one (12-ounce) English cucumber, used less vinegar (3 tablespoons), more salt (1.5 tablespoons), and no mustard seeds.

Whenever Barclay and I can’t decide what to make for dinner, we have a running joke that one of us will always eventually offer — “want me to just roast up a batch of chickpeas?” ♡

Roasted chickpeas have somehow become our default dinner protein over the years, partly because they’re so inexpensive, healthy, versatile, and super-easy to make. But mainly, we just find ourselves making them so often because my vegetarian husband and I both equally love them! They’re perfect for tossing in a big green salad, piling onto fresh buddah bowls, sprinkling over soups or pastas, or just snacking on plain (my favorite). And especially on those nights when we haven’t been to the grocery store in awhile, we know that we can always grab a can or two of chickpeas from the pantry to add some satisfying protein to our meal. They’re just so good!

That said, while there are about a million ways that you can season roasted chickpeas, we tend to make ours the same way 9 times out of 10 — with smoked paprika, sumac, garlic powder, salt and pepper. We’ve found this simple seasoning blend goes with just about anything. And I’m telling you, that smoky, citrusy, savory flavors always hits the spot.

So today, I thought I’d pop in to share our favorite roasted chickpeas recipe with you, as well as my best tips that I’ve learned over the years for how to roast legit crispy chickpeas, how to properly store them, and all sorts of delicious ways to put them to use.

Let’s roast some chickpeas!

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