Description
Elevate your snack game with this Dill Pickle Boiled Peanuts recipe that offers a Southern twist to a classic treat. The combination of briny dill pickle juice and savory peanuts creates a flavorful and addictive snack that is perfect for gatherings or solo indulgence.
Ingredients
Raw Peanuts:
- 2 pounds raw peanuts (in the shell)
Dill Pickle Brine Mixture:
- 1 jar (24 oz) dill pickle juice with pickles removed
- 4 cups water (more as needed)
- ¼ cup kosher salt (adjust to taste)
- 1 tablespoon garlic powder
- 1 tablespoon dill weed (dried or fresh)
- 1 teaspoon crushed red pepper flakes (optional for heat)
Instructions
- Rinse Raw Peanuts: Rinse raw peanuts well under cold water.
- Prepare Brine: In a large stockpot, combine peanuts, dill pickle juice, water, salt, garlic powder, dill weed, and red pepper flakes if using.
- Boil: Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 3–4 hours, stirring occasionally and adding more water if needed to keep peanuts submerged.
- Season and Serve: Taste for doneness—the peanuts should be soft and infused with briny dill flavor. Add additional salt if desired. Keep warm until ready to serve.
Notes
- This Southern snack is best enjoyed warm but can be stored in the refrigerator for up to 1 week and reheated.
- For stronger flavor, let peanuts soak in the brine overnight after cooking.
