3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed

Bring 1 1/2 cups water to a boil. Add salt and continue cooking until it dissolves. Pour this mixture over pumpkin seeds. Cover and let stand at room temperature for 24 hours.

Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.