Pickled Peanuts

Pickled Peanuts

Seriously- who has ever heard of such a thing. PICKLED peanuts? I first saw this on Pinterest and became fascinated with the idea. Google became my friend for an afternoon while I researched recipes, of which there are not a lot of. At first I wasn’t sure this even sounded tasty- it just sounded interesting. I love love love pickled veggies so why not peanuts?

Peanuts for pickled peanuts

I only found two recipes online- one from Southern Vegan Food and another from A Chef’s Life. First off, let me just say that I love the website Southern Vegan Food- southern food is usually BBQ ribs and pulled pork so I love the idea of making food of the south Vegan. Secondly, A Chefs Life is a TV show on the PBS network Chad and I love to watch.

Pickled Peanuts marinade

Both recipes were different, yet similar so I picked the best parts of both and made it into one recipe. I loved the cloves and the oranges together in the marinade with the ginger and garlic.

I personally just loved to eat these right out of the jar as a snack but these are also a great topping for a salad. I posted this not to long ago in a What I Ate Wednesday post and I have made them many times since. I have used them on kale salad, in stir-fry dishes and even mixed them with pickled veggies. They were so good that I felt they deserved their own

Peanuts

The only bad part of the recipe is THE WAIT. The peanuts need a good 30 minutes on the stove but then another 24 hours in the fridge to soften and absorb all the marinade flavor. Torture.

Pickled Peanuts
 
A Southern Tradition
Author:
Ingredients
  • 1 lb raw peanuts, shelled (see note below)
  • 1½ cup distilled white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
  • rind from 1 lemon
  • rind from ½ orange
  • 3 star anise
  • 3 garlic cloves
  • 2 inch piece of ginger, sliced
  • 2 tsp chili powder
  • 2 tsp red pepper flakes
  • 2 tbsp hot sauce
  • ¼ cup filtered water
Directions
  1. Combine all ingredients except the peanuts and bring to a boil in a large pot over the stove.
  2. Add the peanuts and simmer for 30 minutes.
  3. Allow the peanuts to cool and transfer into an airtight container.
  4. Store peanuts in the fridge up to 24 hours for the flavors to blend.

Valentine’s Day WIAW

Welcome to Wednesday. Time for the weekly What I Ate Wednesday party.

Waffle House Valentine's Day Breakfast

This is my Valentine’s Day edition. The morning of Valentine’s Day Chad and I went out to breakfast at probably our favorite spot for a great breakfast. I am not going to apologize for loving the greasy scattered, smothered, covered and peppered hash browns Waffle House is so famous for. I love how they serve a mound of pickles with the egg sandwiches. I always ask for extra pickles and avoid the mayo on my egg and cheese Texas toast delight. Probably not the healthiest of breakfasts, but we love Waffle House about once a month or so as a treat for us.

Valentine's Day Dinner Beauty and the Beets

We stayed in on Valentine’s night. We picked up some pecan trout, Brussels sprouts and snow peas from The Fresh Market for a nice cozy dinner in. I also made an arugula salad with a maple dijon vinaigrette and for dessert we split a fruit tart and a buttercream cannoli cupcake, also from The Fresh Market.

Bonefish Valentine's Day Brunch

We did, however, venture out the following day for a nice Valentine’s brunch at Bonefish Grill. We enjoyed ceviche, lobster grilled cheese, lobster bisque and blackened fish tacos. For dessert Chad ordered the Key Lime pie- deliciousness. We are big fans of Bonefish Grill’s  Sunday brunch, even though this time we went for the lunch-y dishes. I know we are going back next weekend to have some of the fish benedicts and crème brulee French toast. And no, Bonefish Grill did not sponsor this post!

That’s all I’ve got here from Beetsland. Thanks for stopping by!