Mediterranean Crunchy, Tangy, Addictive – Homemade Dill Pickle Cashews
Bold, herby, and tangy — your new favorite snack with Mediterranean flair
These Homemade Dill Pickle Cashews are the ultimate savory snack — zippy, crunchy, and wildly addictive. Roasted cashews are coated in a punchy mix of dill, garlic, vinegar, and Mediterranean herbs, capturing the bright tang of a dill pickle with the richness of toasted nuts. They’re perfect for snacking, gifting, or adding crunch to a salad or cheese board. Best of all? They’re quick and easy to make with pantry ingredients and zero preservatives.
Time
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Cool Time: 10 minutes
Total Time: ~40–45 minutes
Yields: About 2 cups
Ingredients
2 cups raw unsalted cashews
1 tbsp olive oil
1 tbsp white vinegar or pickle juice
1 tsp dried dill
¾ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano or thyme
¼ tsp ground mustard (optional, for extra tang)
½ tsp salt (or to taste)
Fresh cracked black pepper, to taste
Instructions
Preheat the oven:
Set your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the seasoning blend:
In a small bowl, combine dried dill, garlic powder, onion powder, oregano, ground mustard (if using), salt, and black pepper.
Coat the cashews:
In a medium bowl, toss the cashews with olive oil and vinegar (or pickle juice) until evenly coated. Add the seasoning mix and stir well to cover every nut.
Spread & roast:
Spread the seasoned cashews in a single layer on the baking sheet. Roast for 20–25 minutes, stirring once halfway through, until golden and fragrant. Watch closely toward the end to avoid burning.
Cool & crisp:
Let the cashews cool completely on the pan — they’ll continue to crisp as they cool. Store in an airtight container at room temperature for up to 1 week (if they last that long!).
Tips
Pickle Juice = Secret Weapon:
For the most authentic dill pickle flavor, use real dill pickle brine instead of vinegar if you have it — especially from naturally fermented pickles.
Roast Low & Slow:
Roasting at 300°F (150°C) helps the seasoning stick without burning the nuts. Cashews go from golden to overdone quickly, so keep an eye on them in the last 5 minutes.
Don’t Overcrowd:
Spread the cashews in a single layer to ensure even roasting and proper crisping.
Cool Completely:
Let them cool fully before storing — warm nuts in containers can turn soft or soggy.
Flavor Variations
Spicy Pickle Cashews:
Add a pinch of cayenne pepper or chili flakes to the spice mix for heat.
Zesty Lemon Herb Cashews:
Swap the vinegar/pickle juice for lemon juice and increase oregano and thyme for a lemony Mediterranean twist.
Smoky Paprika Pickle Cashews:
Add ½ tsp smoked paprika for an earthy, smoky background note.
Dill Pickle Almonds or Pecans:
Use the same recipe with almonds, pecans, or mixed nuts for variety.
Add-Ins & Serving Ideas
Toss with Popcorn:
Mix cooled dill cashews into freshly popped popcorn for a savory snack blend.
Use as a Crunchy Topping:
Chop and sprinkle over Greek salad, hummus bowls, or roasted vegetables.
Add Nutritional Yeast:
For a cheesy, umami-rich twist, toss in 1–2 tsp of nutritional yeast before roasting.
Q&A
Q: Can I use roasted or salted cashews instead of raw?
A: Yes, but skip or reduce the added salt and shorten roasting time by 5–8 minutes to avoid over-browning.
Q: What kind of pickle juice works best?
A: Use brine from naturally fermented dill pickles for the most authentic flavor. Avoid sweet or bread-and-butter pickle brines, unless you’re going for a sweeter twist.
Q: How long do these last?
A: Store in an airtight container at room temperature for up to 1 week, or in the fridge for 2–3 weeks. For longer shelf life, freeze them in a sealed bag for up to 2 months.
Q: Can I make these oil-free?
A: Yes. You can skip the oil and use aquafaba (chickpea water) or just extra pickle juice to help the spices stick. The texture may be slightly different, but still delicious.
Nutrition Facts
(Estimated per ¼ cup serving – about 8 servings total)
Calories: ~180
Protein: 5g
Fat: 15g
Saturated Fat: 2.5g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Sodium: ~220mg (depending on pickle juice and salt used)
Note: Using salted cashews or more brine will increase sodium.
Final Conclusion
These Mediterranean Dill Pickle Cashews strike the perfect balance between snackable and gourmet. With a satisfying crunch, herby dill tang, and Mediterranean spices, they deliver huge flavor in a small bite. Whether you’re prepping for a party platter, spicing up your snack game, or topping off a salad with a flavorful crunch, this recipe is a fun, fast, and unique way to enjoy cashews. Plus, they’re easy to customize for spice-lovers, herb fanatics, or dairy-free diets.