Here’s a full recipe for Dill Pickle Boiled Peanuts, a tangy, savory twist on a Southern classic. These peanuts are boiled until soft and infused with the bold flavors of dill pickles and garlic. Perfect for snacking!
Dill Pickle Boiled Peanuts Recipe
Cook Time:
Prep: 10 minutes
Cook: 6–8 hours (slow cooker or stovetop)
Total: About 6–8 hours
Yield:
Serves 6–8 people as a snack
Ingredients:
1–1.5 lbs raw or green peanuts (in-shell)
4 cups dill pickle juice (from jars of pickles)
2–3 cups water (enough to cover the peanuts)
3–4 garlic cloves, smashed
2–3 tablespoons salt (adjust to taste)
1 tablespoon dill weed (dried) or a handful of fresh dill
1 teaspoon crushed red pepper flakes (optional for heat)
1 teaspoon black peppercorns
Optional: 1–2 chopped dill pickles for extra flavor
Directions:
Step 1: Prepare Peanuts
Rinse the raw or green peanuts thoroughly to remove any dirt.
Soak them in warm water for about 30 minutes to help soften (optional but helps if they’re raw/dry peanuts).
Step 2: Add Ingredients to Pot or Slow Cooker
Place peanuts in a large stockpot or slow cooker.
Add pickle juice, water (enough to just cover peanuts), salt, garlic, dill, peppercorns, and any optional ingredients like crushed red pepper or chopped pickles.
Step 3: Cook
Slow Cooker Method:
Cook on high for 6–8 hours, or low for 10–12 hours, until peanuts are soft and flavorful.
Stovetop Method:
Bring the mixture to a boil, then reduce to a simmer.
Cover and simmer for 6–8 hours, checking water levels occasionally and adding more as needed.
Step 4: Taste and Finish
Taste test a peanut after 6 hours. Continue cooking for softer texture or stronger flavor.
Once done, let them cool slightly in the brine to absorb even more flavor.
Storage:
Store in the fridge in their brine for up to 1 week.
Reheat as needed in the microwave or on the stovetop.
