Dill Pickle Boiled Peanuts Crockpot
Dill pickle boiled peanuts crockpot style combine the salty, soft Southern snack with the tangy punch of dill pickle brine and garlic. The slow cooker does the long, gentle boil, so the peanuts turn tender without a pot on the stove all day.
12
servings10
minutes18
hoursRaw green peanuts cook for many hours in a salty dill pickle brine with garlic and spices. They end up soft, juicy, and tangy.
Ingredients
2 lb raw green or raw in-shell peanuts, rinsed
3 cups dill pickle brine from a jar
6 cups water
1/3 cup kosher salt
6 cloves garlic, smashed
2 tbsp dried dill
1 tbsp black peppercorns
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
4 sprigs fresh dill
6 dill pickle spears, chopped, added at the end
Directions
- Rinse the peanuts in a colander, picking out any that are damaged.
- Add the peanuts to a 6-quart slow cooker.
- In a large pitcher, stir the pickle brine, water, salt, garlic, dried dill, peppercorns, red pepper flakes, garlic powder, and onion powder until the salt dissolves.
- Pour the brine over the peanuts. They will float, so place a heavy heatproof plate on top to keep them under the liquid.
- Cover and cook on HIGH for 3 hours to bring the liquid up to a simmer.
- Reduce to LOW and cook for 12 to 16 more hours, tasting after 12.
- Test a peanut by cracking one open. It should be soft all the way through, like a cooked bean.
- Add more salt or pickle brine if the flavor is weak.
- Add the fresh dill sprigs and chopped pickles for the final 30 minutes.
- Turn off the heat and let the peanuts sit in the brine for 30 minutes to absorb the flavor. Drain and serve warm.
Notes
- Green raw peanuts cook in 8 to 10 hours, and dry raw peanuts take longer. Do not use roasted peanuts, which stay hard. Store leftovers in the brine in the fridge for up to 5 days. Boiled peanuts freeze well in their brine for 3 months.
Why boiled peanuts belong in the crockpot
Boiled peanuts take 8 to 18 hours depending on the peanut, which is a pain on a stovetop. A slow cooker holds the temperature steady and keeps the water at a simmer without the risk of boiling dry or scorching, so you can start them in the evening and have a pot ready the next day.
The long soak also lets the peanuts take in the flavor. Pickle brine seeps through the shell and into the nut, so every bite has salt, dill, and garlic. The texture is soft and juicy, a bit like a cooked bean.
Boiled peanuts are a Southern roadside snack, and the pickle version is a modern spin on that tradition that people tend to either love at once or want to try again.
What to buy for pickle peanuts
Raw peanuts: Look for raw green peanuts in the shell, found at farm stands and some grocery stores in the summer and fall. Dry raw peanuts work too, but they need to soak overnight first.
Pickle brine: Use the liquid from a jar of dill pickles. The sharper, garlicky brands give the best flavor.
Salt: A lot of salt is the secret. Peanut shells keep it out, so the brine should taste very salty at the start.
Dried dill and garlic: They back up the pickle flavor and stay in the brine through a long cook.
Pickle spears: Chopped pickles added at the end bring texture and an extra tangy bite.
Tips for soft, flavorful peanuts
Keep them submerged: Peanuts float, and the ones on top stay hard. Weigh them down with a plate so every peanut sits in the brine.
Taste before you stop: The most common mistake is pulling them too early. Crack a peanut and taste. If it is firm or crunchy, keep going. It should be soft all the way through.
Let them soak: After the cooker is off, let the peanuts rest in the brine for 30 minutes. This is when they pick up most of the salt and flavor.
Start with plenty of liquid: Check the pot after the first few hours. If the brine has dropped below the peanuts, top it up with hot water and a spoonful of salt.
Swaps and variations
Add a sliced jalapeno or a spoonful of hot sauce to the brine for a spicy batch. Old Bay seasoning makes a Southern coastal version. For a milder pot, use half pickle brine and half water. Pickled jalapeno juice adds a tangy heat. Add a bay leaf or a few whole cloves for extra warmth.
Do not use roasted or salted peanuts. They never soften and just turn into hard, soggy nuts.
A splash of hot sauce in the brine gives you spicy peanuts, and a few slices of fresh garlic make them stronger.
Serving boiled peanuts
Serve the peanuts warm in a big bowl with a second bowl for the shells. They are a favorite for game day, tailgates, and summer porches, alongside cold beer or iced tea. Put out napkins and a pile of wet wipes because they are messy. Add some pickle spears and cheese cubes for a salty snack board.
Provide a bowl for the shells and a few wet towels, since boiled peanuts are slippery and messy to eat.
Storing and freezing leftovers
Store leftover peanuts in their brine in a covered container in the fridge for up to 5 days. They keep getting saltier, so drain them well before eating.
To freeze, pack the peanuts with some brine in freezer bags for up to 3 months. Thaw in the fridge and reheat in a pot or the microwave until warm.
Do not leave the peanuts at room temperature for more than 2 hours, since they spoil quickly once the cooker is off.
Dill Pickle Boiled Peanuts Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 18 hours
- Servings: 12 servings
- Ingredients: 12, led by raw green or raw in-shell peanuts, dill pickle brine from a jar, water, kosher salt
Tips for Dill Pickle Boiled Peanuts Crockpot
Green raw peanuts cook in 8 to 10 hours, and dry raw peanuts take longer. Do not use roasted peanuts, which stay hard. Store leftovers in the brine in the fridge for up to 5 days. Boiled peanuts freeze well in their brine for 3 months.
Dill Pickle Boiled Peanuts Crockpot FAQ
How long does Dill Pickle Boiled Peanuts Crockpot take?
Dill Pickle Boiled Peanuts Crockpot takes 18 hours of cooking after 10 minutes of prep.
How many people does Dill Pickle Boiled Peanuts Crockpot serve?
This recipe makes 12 servings.
What do I need to make Dill Pickle Boiled Peanuts Crockpot?
12 ingredients, led by raw green or raw in-shell peanuts, dill pickle brine from a jar, water, kosher salt. Amounts are in the recipe card above.
