Originally posted by Modern-Day Ma on March 1, 2019
Several years ago, I decided to give up on Sunday dinner. My husband comes from a family with a big Sunday dinner tradition and we had upheld that and, mostly, enjoyed it. Then came a point where the schedule was hectic and I wanted to spend more time with my family, not cooking for them. So, I quit making Sunday dinner.
Instead of the big meal, we make popcorn and smoothies. Sometimes we throw in a veggie or meat/cheese tray, but we always have popcorn. Most weeks we pop a big batch of plain, buttery corn and then offer one other “fancy” flavor. Dill pickle popcorn is one of our favorites.
You will need one special ingredient for this recipe: white vinegar powder.
Here are some of our other favorite popcorn tools:
Microwave
Powdered salt or a spice grinder to make your own (mine is the Epica brand, but any of them will work. Just be sure to choose one with a removable bowl for easier pouring/cleaning.)
Fine mesh shaker (for applying vinegar powder and powdered salt), I actually have two of these and store my powdered vinegar in one and my powdered salt in the other.
Glass liquid measuring cup for melting and drizzling butter.
Popcorn bowl. Any large bowl will work here, but I like this light plastic one as I can toss the popped corn with one hand while drizzling the butter with the other hand.
Dill Pickle Popcorn
2-3 Tbsp butter
1/4 tsp granulated garlic
1/2 tsp dill weed
1/4 tsp freshly ground black pepper
white vinegar powder to taste (2-4 tsp, approximately)
powdered salt to taste (1-2 tsp is usually enough)
Pop the popcorn dry in either a microwave popper, air popper, stove top popper, or paper bag.
Melt butter and stir in garlic, dill and black pepper. Whisk well to combine.
Drizzle butter mixture over popped corn, swirling butter occasionally to keep garlic distributed.
Lightly dust popcorn with white vinegar powder and then with powdered salt to taste, tossing as you apply to be sure to get an even coating.
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