In a small bowl, combine the dried dill weed, garlic powder, fine sea salt, and freshly ground black pepper. Whisk until evenly mixed.

Heat a large heavy-bottom pot over high heat and add your preferred oil. Toss in three test kernels to check readiness.

Add the remaining popcorn kernels once test kernels pop. Cover the pot tightly and let it sit off the heat for 20 seconds.

Return the pot to medium-high heat and slightly crack the lid to allow steam to escape, listening for popping sounds.

Once popping slows, carefully remove from heat and transfer popcorn to a large mixing bowl or paper bag. Drizzle with melted butter and sprinkle with dill pickle juice.

While warm, sprinkle prepared seasoning mixture over the popcorn and toss to coat evenly.