Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.
Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.
Preheat oven to 350°F.
Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.
Salt and Vinegar Pumpkin Seeds https://guesswhoscooking.com/2013/10/15/salt-and-vinegar-roasted-pumpkin-seeds/ October 15, 2013