Dill Pickle Boiled Peanuts are a bold, tangy Southern twist on a classic snack—salty, sour, and addictively briny. If you’re a fan of pickles and peanuts, you’re in for something unique. Here’s how to make them:
🥒 Dill Pickle Boiled Peanuts Recipe
🛒 Ingredients:
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1–2 lbs raw or green peanuts (in the shell)
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1 (32 oz) jar of dill pickle juice (store-bought or homemade)
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4–6 cups water
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1/4 cup salt (adjust to taste)
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4–5 whole garlic cloves (optional)
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1–2 tsp crushed red pepper flakes (optional, for a little heat)
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2 tsp dill seed or extra dried dill weed (for more flavor)
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Optional: Add a few dill pickle spears right into the pot for extra flavor and flair
🔥 Directions:
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Rinse the peanuts well to remove dirt and debris. Soak them in water for an hour if they’re raw (not green) to soften a bit.
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In a large pot, add:
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Peanuts
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Dill pickle juice
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Enough water to cover them by at least 2 inches
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Salt, garlic, red pepper, and extra dill
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Bring to a boil, then reduce heat and simmer covered for 4–6 hours (or longer—some go up to 10+), until peanuts are soft and infused with flavor. Stir occasionally and top off water if needed.
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Turn off the heat and let them soak in the brine for another hour or more—longer = more flavor.
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Serve warm or chilled, straight from the shell!
📝 Tips:
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You can make these in a slow cooker (8–12 hours on high).
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The longer they soak, the more pickle flavor they absorb.
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If using canned dill pickle juice, watch the salt—taste the brine before adding extra salt.
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Don’t use roasted peanuts—raw or green only!
Would you like a recipe for homemade dill pickle juice too, or a variation with spicy or garlic pickles?
