Anyone else love the bright, tangy flavor of dill pickle cashews?
The first time I tried them I was hooked, but I avoided buying store-bought versions once I read the long ingredient lists. Many commercial brands use artificial flavors and preservatives and some don’t even include real dill.
Here is a simple, homemade version that’s clean, flavorful, and easy to make. My family loves these. You can reduce the lemon juice to suit your taste—keep in mind flavors concentrate as the nuts dry.
P.S. Father’s Day is coming up—these make a thoughtful homemade gift.
Lemon Dill Cashews
Author: Guava Rose
Prep time:
Marinate time:
Total time:
Serves: varies
Ingredients
- 5 lbs raw whole cashews
- 2 1/2 cups fresh lemon juice
- 3–4 tablespoons lemon zest
- 2 tablespoons sea salt
- 1/4 cup chopped fresh dill (about one small bunch)
Instructions
- Place the cashews in a large bowl and cover with water. Soak for 4–8 hours to hydrate and soften the nuts.
- Drain the soaking water. Mix the cashews with lemon juice, lemon zest, sea salt, and chopped dill. Cover and refrigerate to marinate for 10–12 hours or overnight so the flavors penetrate.
- After marinating, drain off the liquid and spread the nuts in a single layer on dehydrator racks. Dry at 110–120°F (43–49°C), stirring occasionally, for about 48 hours or until the cashews are dry and crisp. Store cooled cashews in jars or airtight containers.
- (To dry in an oven, spread the nuts on baking sheets in a single layer and use the oven’s lowest temperature setting. Stir periodically and monitor closely; drying time varies with temperature. Remove when nuts are fully dry and crisp.)
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