Maple seeds taste similar to many green legumes, but with a somewhat woody and tannic edge. This simple technique reduces their bitterness and makes them a versatile pantry staple. Toss these in pastas and salads, mash them into sauces, or serve them with crackers and cheese.
“Wait, the salt brine thing actually worked.”
- me to my partner while tasting salt-brined maple seeds
Ingredients
1/2 cup fresh maple seeds
OR 1/2 cup lentils
1 tbsp kosher salt
1 cup water
Preparation
Bring a pot of unsalted water to a low simmer and add the maple seeds (or lentils). Cook gently, until the seeds are tender and the water has turned a gentle amber color, 5-8 minutes. Drain the seeds and transfer them to a small jar.
In a small pot set over medium heat, warm 1 tbsp kosher salt and 1 cup water until the salt has dissolved. Pour this brine over the cooked maple seeds, cover, and refrigerate for at least 48 hours.
Use the brined seeds like olives or capers: added to salads and pastas, chopped into relishes and sauces, or served with cheeses and crackers.




What do you think of this recipe? I want to hear if you made it, if you didn’t, or if it inspired you to try something else!