Posted: 11/18/2016 9:04:09 PM EDT
Lots of recipes on google but would like to see how arfcommers do them...I don't want them so hot I can't eat them but a little spice is always nice
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About 2 weeks ago I made my first batch of "spiced" boiled peanuts. The usual brine water big palm-full of Old Bay Seasoning About a TBS of Burman's (Aldi) Hot Sauce Not too shabby. (NOTE: this was a small batch probably 1.5 lbs. of peanuts) Whats the mixture for the "usual brine"? I've never made these before but it sounds delicious. |
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"The usual brine" is however salty you want the water to be. About 1 cup salt/gal of water is "standard" I tend to use a half-cup per gallon.
From "What's Cooking America" website: Boiled Peanuts Recipe – How To Boil Green Peanuts: Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones. Boiled PeanutsIngredients: 4 to 5 pounds green peanuts in shell* 4 to 6 quarts water 1 cup plain salt per gallon of water * Only use peanuts that are green (uncured). Not the color green, but farm fresh harvested peanuts which are called green peanuts. These green peanuts are available from grocery stores, food distributors, and farmers markets, during the growing season in the South. The peanuts must not be roasted or already cooked or dried. Preparation: Wash unshelled peanuts thoroughly in cold water until water runs clear (removing loose soil and sprouts, stems, weeds, and leaves); then soak in cool, clean water for approximately 30 minutes before cooking. In a large heavy pot, place soaked peanuts and cover completely with water. Stir to “settle” the peanuts. Add enough water to cover the peanuts by 2 inches or more. Add 1 cup of salt per gallon of water used. Other spices or seasonings (such as shrimp or crab boil, Cajun seasoning, chili powder, and other strong spices) may be added at this point, if desired. Bring water to a boil and then reduce the heat and let the peanuts simmer, covered, for approximately 4 hours (may take longer), stirring occasionally, and then taste. Add additional water as needed to keep the peanuts covered. Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. NOTE: The cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a “freshly pulled” or green peanut is shorter than for a peanut that has been stored for a time. Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. The peanuts may be stored in a covered container in the refrigerator for up to one (1) week. Freezing boiled peanuts: Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They will keep indefinitely. Canning Boiled Peanuts: Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into sterilized jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212F). Partially submerge containers in upright position in boiling water for 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat. |
| ok no green peanuts here so I used raw. Put 2 lbs in about a gallon and a half of water. boiled/simmered for 3 hours. then I added 1/4 cup salt and 4 tablespoons crab boil. simmered another 1 and 1/2 hours. just ate some while letting the rest soak. these things are good! |
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Salt and vinegar are great too. We can a bushel every other year or so.
Salt brine + 1/3 cup white vinegar per each quart jar filled with peanuts. Soooooo good! I'll try to post pictures tonight, not that that will help with tasting, but I promise they're very good! |