Hot Pickled Popcorn

The name might say hot, but it is not that hot.“It will burn for a minute, and then it will go away.” A blend of seasonings, along with dry dill weed, is used to flavor the mushroom popcorn variety, which has bigger and meatier kernels. The popcorn will be sold in one size — medium, which is about six cups.


This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.


  • 1/2 cup popcorn unpopped
  • pickle juice out of a pickle jar
  • 1 1/2 tsp dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt


  1. Place dill, garlic powder, onion powder and salt in a small bowl and mix well.

  2. Pour pickle juice into a spray bottle.

  3. Air pop your popcorn.

    For more info on air poppers, see the Notes from the Chef section.

  4. Spritz the popped popcorn with pickle juice and sprinkle the seasoning over it. Do this quickly- if the liquid dries, the spices will not stick to the popcorn.