When homemade popcorn pairs up with dill pickle seasoning, it’s a match made in heaven. It’s tangy, dill-forward, and savory! You won’t be able to get enough of this easy snack. Even better? It’s ready in just 5 minutes!
Welcome to the land of homemade popcorn. And yes you might have come for the flavorful vegetarian recipes, it seems this is quickly turning into a popcorn blog. I can’t help it, the world needs more popcorn!
There seems to be no limit to the popcorn seasoning varieties you can make. If you would have told me I would be making a pickle popcorn recipe, I would have probably said you were crazy. But here we are, mashing together two of America’s favorites: pickles and popcorn.
And surprisingly enough (or not), it’s delicious…with a little vinegar tang, and bright, herby dill, you’ll love this super savory popcorn. This entire snack recipe comes together in 5 minutes from start to finish!
Dill Popcorn Ingredients
As a huge fan of herbs and garlic, this dill pickle seasoning is full of flavor from just two simple dried spices. Here’s what you’ll need!
- Dried Dill: you cannot have dill pickles without dill! Use dried dill weed for a punch of flavor and easy, already-in-your-pantry ingredient. And if it’s not already there…you know it will last a while once it is!
- Garlic Powder: there’s no ranch without these two! Be sure you have powder; granules will technically work, but the texture will be more gritty.
- Salt and Black Pepper: salt is a MUST to bring out the flavor of the seasoning and popcorn. Black pepper is optional but adds a nice spice.
- Popcorn Kernels: to make homemade popcorn, of course!
- Butter: tossing the popcorn in butter helps the seasoning stick to the kernels.
- Pickle Juice: ah, a little of the vinegary, salty pickle juice mixes in with the butter to add even more pickle flavor. If you don’t have pickle juice on hand, try a splash of vinegar.
How to Make Dill Pickle Popcorn
Making dill-seasoned popcorn on the stovetop is really so easy. It only takes 5 minutes and it’s hardly any more work than making good ol’ fashioned popcorn.
Mix Together Seasonings
I like to have the spices combined together beforehand so that once the popcorn is ready the process moves quickly.
In a small bowl, simply stir together the dill weed, salt, garlic powder, and a few turns of a black pepper grinder (if using). You could also add in a pinch of onion powder, ground mustard, or coriander for additional flavor.
I also recommend melting the butter and stirring it with the pickle juice – again, having this ready helps the process move quickly once the popcorn has popped.
Make Stovetop Popcorn
Get a heavy-bottomed stockpot or dutch oven and heat the oil, adding three kernels that will signal to you when the oil is hot. Add the remaining kernels, cover, and remove the pan from the heat for about 20 seconds. Place it back on the heat and wait as the kernels all pop.
Be sure to read my full stovetop popcorn post for all the details, tips, and tricks for making the best homemade popcorn!
Shake the Popcorn and Seasoning
Now, once the popcorn has popped, transfer it to a large bowl that has a lid or another vessel to shake the popcorn in. I hear large paper bags work well too, however, I haven’t tried it myself.
Toss or shake the popcorn with melted butter until it is completely coated. Be sure to get it as covered in butter as possible, because the butter (and oil from cooking) is what will help the seasoning stick to the popcorn.
Then, it’s time to add the seasoning! Sprinkle the seasoning evenly over the popcorn, then toss to completely coat it. Ideally, you will be able to cover the large bowl and shake it well. If you have two people, one person can toss the popcorn with spoons while the other adds the seasoning, then toss to coat.
Be sure to shake the popcorn well so the seasoning coats each piece evenly.
Then, turn on your favorite movie, snuggle in, and enjoy!
Frequently Asked Questions
Store leftovers in an airtight container for up to 3 days.
Yes! Add red pepper flakes or chili powder to the seasoning to make it spicy.
As long as the ingredients you are using to make the ranch seasoning are certified gluten-free, yes! They should be, but I always recommend double-checking your specific ingredients just in case.
Yes, you can, you may need to adjust how much ranch seasoning you add because it will yield less popcorn. Be sure you toss when the popcorn is still warm so the seasoning sticks, too.
More Homemade Popcorn Seasoning Recipes
- Ranch Popcorn
- Cheddar Cheese Popcorn
- Lemon Parsley Popcorn
- Parmesan Garlic Popcorn
- Chocolate Drizzled Popcorn
- Caramel Popcorn
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Homemade Dill Pickle Popcorn
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt, more to taste
- Freshly ground black pepper, a few turns, to taste
- 3 Tablespoon oil of choice, refined coconut oil is preferred
- 1/2 cup popcorn kernels
- 3 Tablespoons unsalted butter
- 2 teaspoons dill pickle juice
- In a small bowl, stir together the seasoning ingredients (dill weed, garlic powder, salt, and pepper). Set aside.
- In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
- Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20-second intervals, checking often to keep it from exploding. Add the pickle juice and set aside.
- Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It's helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.
- Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it's tossed well. Then, sprinkle the seasoning evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!
- If omitting the pickle juice, increase butter to 4 tablespoons.
- Additional spice options: onion powder, ground mustard, and ground coriander.
- Nutrition is based on 16 cups; the popcorn will make approximately 16 cups of popcorn, which can easily serve up to 8 or more, depending on your hunger levels and situation.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.