These pickled boiled peanuts are elevated from regular boiled peanuts with pickling spices and make a great snack or topping for your Pad Thai!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
PICKLED BOILED PEANUTS
Winter is in full swing in South Georgia! Northerners are saying “Boo-Hoo” with an extremely sarcastic voice right now, but it is much colder than us “Southerners” are used to.
During the winter months, “Southerners” eat the fruits of our Autumn harvest, usually from Mason jars because they have been “canned” or pickled to store them for later consumption.
I had my first “canning” experience a few summers ago when Brooks showed up from a trip to Atlanta with a bushel and a half of fresh tomatoes that he picked up from a farmer’s market.
PICKLING FOR FOOD PRESERVATION
I was so excited because they smelled and tasted like they were just picked from the vine! I wanted to preserve that summer flavor so I called my mother in law and we had a “canning” party!
We enjoyed those beautifully preserved tomatoes for over a year and they tasted as fresh as the day they showed up at the house.
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BOILED PEANUTS RECIPE
I have just recently been drawn into the pickling trend when my friend Chrissy made those amazing Pickled Red Onions for me.
Even though peanut season is over for a while, peanuts are harvested in September and October, I still crave boiled peanuts.
My brother-in-law makes some fabulous boiled peanuts when he gets the chance and my oldest son, Braxton, eats them by the bag full. They are so much better than regular mixed nuts!
Thanks to canning you can get boiled peanuts year-round at the grocery store. I also found some in my produce section in a microwave bag already prepped and ready to go.
Maybe we can pickle some and make them pickled boiled peanuts… What a cool new snack!
HOW TO PICKLE PEANUTS
For this recipe, I used the bagged ones I found in the produce section. They come in a 2-pound bag so that works out perfect for the recipe.
If you don’t have these available, there are some great canned varieties available all year round!
While I was catching up on a few of my 327 DVR’d TV shows, I sat and shelled the bag.
The pickling process for the pickled boiled peanuts is quick so the longest part is the shelling.
This might be an “all hands on deck” situation that you can call family bonding if you are so inclined.
Once the peanuts are shelled, get your pickling liquid going and bring to a boil. Put the peanuts in your storage containers along with your spices and make sure to leave some space for the liquid.
I used dried peppers, peppercorns, and garlic for this basic recipe but feel free to add anything else you might want such as bay leaves or other spices.
When the pickling liquid comes to a boil, pour CAREFULLY over the peanuts until covered. Let cool and cover your jars.
These pint-sized jars are great to keep these pickled boiled peanuts in and also give some to your friends. Store in the refrigerator for up to two weeks.
If you want to store longer, you will need to perform the traditional canning procedure of boiling the covered jars to eliminate bacteria and create the vacuum.
Mine never last longer than a week…
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These make a great snack, add to your cheese tray or a new twist on your Pad Thai! Who would ever think to use pickled boiled peanuts in Pad Thai?
MORE PARTY SNACKS
- 2 lbs boiled peanuts
- 5 garlic cloves
- 2 cups apple cider vinegar
- 1 tablespoon pickling salt
- 1 tablespoon black whole peppercorns
- 1 tablespoon dried bird peppers
- Shell your boiled peanuts.
- In a medium saucepan bring the vinegar and spices to a boil over medium heat.
- While the liquid is heating up, pack your jars with the peanuts and any additional spices you might want to add.
- When the liquid comes to a boil, carefully pour the liquid into the jars and leave a 1/2 inch of headspace.
- Let jars cool, cover, and store in the refrigerator for up to two weeks.
- If storing for a longer period, process with traditional canning procedures.
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Nutrition Information:Yield: 16 Serving Size: 2 ounces
Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 464mgCarbohydrates: 13gFiber: 5gSugar: 2gProtein: 8g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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