Description
Dill Pickle Boiled Peanuts are a flavorful Southern snack featuring tender boiled peanuts infused with tangy dill pickle juice, aromatic herbs, and spices. These peanuts are simmered slowly until soft and then soaked to maximize their zesty, garlicky, slightly spicy flavor, making a unique and addictive treat perfect for any gathering or casual snack time.
Ingredients
Scale
Peanuts and Liquids
- 2 lbs raw peanuts in the shell
- 8 cups water
- 1 1/2 cups dill pickle juice (from a jar)
- 1/4 cup white vinegar
Seasonings
- 2 tablespoons kosher salt
- 1 tablespoon dill weed
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon black peppercorns
- 2–3 whole garlic cloves (optional)
Instructions
- Rinse Peanuts: Thoroughly wash the raw peanuts under cold running water to remove any dirt or debris from the shells.
- Combine Ingredients: In a large stockpot, add the rinsed peanuts, water, dill pickle juice, white vinegar, kosher salt, dill weed, garlic powder, crushed red pepper flakes (if using), black peppercorns, and whole garlic cloves (if using).
- Bring to Boil: Heat the mixture over high heat until it reaches a rolling boil.
- Simmer: Reduce heat to low to maintain a gentle simmer. Cover the pot with a lid, and let cook for 4 to 6 hours, stirring occasionally and checking that peanuts remain submerged by adding hot water if necessary.
- Soak for Flavor: Once the peanuts are tender and flavorful, remove the pot from heat and let the peanuts soak in the warm brine for an additional hour to enhance the taste.
- Serve: Enjoy the boiled peanuts warm or cold as a savory snack.
Notes
- For a stronger dill pickle flavor, soak the boiled peanuts overnight in the brine after cooking.
- You can adjust the salt or spice levels according to your preference.
- Store leftover peanuts in the refrigerator submerged in the brine for up to one week.
