Born as a limited edition, brought back by demand — Pickle Tickle Powerhouse Pickle Salt is now a permanent addition to the Goat Rodeo Goods range.
Salty, dilly and packed with vinegar tang, it's built to gatecrash any meal — chicken, fish, fries, margarita glasses, even popcorn.
Prep: 5 mins | Cook: 5 mins | Serves: 1–2
Ingredients
- 1 cup of popcorn kernels
- 1 tub of The Pickle Tickle
- 2 tablespoons of neutral oil (e.g., vegetable or rapeseed)
- To finish: 2 tablespoons of melted butter or olive oil spray (to help the seasoning stick)
Method
- Mix the Seasoning: In a small bowl, whisk together the sea salt, garlic powder, onion powder, dill, mustard powder, and citric acid until well combined.
- Pop the Kernels: Heat the oil in a large, heavy-bottomed pot over medium heat. Add 2-3 test kernels, and wait for them to pop. Once they do, add the rest of the kernels, cover the pot with a vented lid, and shake constantly until the popping slows to 2-3 seconds between pops.
- Season: Transfer the popcorn to a large mixing bowl. Drizzle immediately with melted butter or lightly spritz with olive oil spray.
- Toss: Sprinkle the "Pickle Tickle" seasoning evenly over the popcorn and toss thoroughly to ensure every piece is coated.
