Slow Cooker Dill Pickle Boiled Peanuts

Do you love peanuts and pickles, have 24 hours to spare, and like using a slow cooker? If so, you can make these boiled peanuts with a pickle-kick. Such a low maintenance recipe, I hope you’ll try it making these boiled peanuts at home!

You’ll need:

•24 hours

•2lbs of raw peanuts

•2 cups of pickle juice

•12 cups of water, divided

•1/2 cup of kosher salt

•1/3 cup of hamburger dill chips

•1.5 tbsp of Tony Chachere’s seasoning

In a slow cooker, combine raw peanuts, 2 cups of pickle juice, 8 cups of water, 1/2 cup of kosher salt, 1/3 cup of hamburger dill chips, and 1.5 tbsp of Tony Chachere’s seasoning. Stir all these ingredients well and place the lid on your slow cooker. Set the slow cooker to low for 16 hours. At the 16 hour mark, add 4 cups of water and stir well. Replace lid and cook on low for an additional 8 hours. Once they are finished cooking, drain peanuts in a colander in your kitchen sink.

Serve piping hot, cold, or somewhere in between. Store boiled peanuts in gallon size freezer bags and refrigerate once they have cooled to room temperature.

Here are some of my recipe notes:

I used a 7qt slow cooker. I get my raw peanuts from a local farmer’s market. When we finish a jar of pickles at our house, I always save the jar of pickle juice for later use (pickle juice is great for brining). I started this recipe around 8pm so I could add my water the next day. I love eating these boiled peanuts with an ice cold coke. Let me know if you decide to try this recipe!!

-XOXO-

Sally 

Slow Cooker Dill PickLE Boiled Peanuts

2lbs of raw peanuts

2 cups of pickle juice

12 cups of water, divided 

1/2 cup of kosher salt 

1/3 cup of hamburger dill chips 

1.5 tbsp of Tony Chachere's seasoning 

In a slow cooker, combine raw peanuts, 2 cups of pickle juice, 8 cups of water, 1/2 cup of kosher salt, 1/3 cup of hamburger dill chips, and 1.5 tbsp of Tony Chachere’s seasoning. Stir all these ingredients well and place the lid on your slow cooker. Set the slow cooker to low for 16 hours. At the 16 hour mark, add 4 cups of water and stir well. Replace lid and cook on low for an additional 8 hours. Once they are finished cooking, drain peanuts in a colander in your kitchen sink

Serve piping hot, cold, or somewhere in between. Store boiled peanuts in gallon size freezer bags and refrigerate once they have cooled to room temp.

Recipe notes: I used a 7 qt slow cooker. I get my raw peanuts from a local farmer’s market. When we finish a jar of pickles at our house, I always save the jar of pickle juice for later use (pickle juice is great for brining). I started this recipe around 8pm so I could add my water the next day.