Directions
Rinse the peanuts: Place the peanuts in a large colander or bowl and rinse them well under cool running water, rubbing them gently to remove any dirt. Pick out any bad or broken shells.
Soak (optional but helpful): Transfer the peanuts to a large stockpot, cover with water by 2–3 inches, and let them soak for 30–60 minutes. This helps them cook more evenly, especially if they’re very dry.
Season the pot: Drain off the soaking water if it looks dirty, then refill the pot with fresh water, again covering the peanuts by a couple of inches. Stir in the kosher salt and the apple cider vinegar. Start on the lower end of the salt; you can always add more later.
Bring to a boil: Set the pot over high heat and bring the water to a rolling boil. Once it boils, reduce the heat to a steady simmer—bubbling gently but not wildly splashing.
Simmer until tender: Cover the pot with a lid slightly askew to let some steam escape and simmer the peanuts for 2–4 hours, stirring now and then so the ones on top trade places with the ones on the bottom. Start checking after about 2 hours. When you open a shell, the peanut inside should be soft and pleasantly salty, with a texture somewhere between a cooked bean and a firm boiled potato.
Adjust seasoning: About an hour into cooking, carefully taste the cooking liquid (it will be hot and salty). If it’s not salty enough, add another tablespoon or two of salt and stir well. Remember, the peanuts take time to absorb the seasoning, so adjust gradually.
Rest in the brine: Once the peanuts are as tender as you like, turn off the heat and let them sit in the hot, salty water for another 30–60 minutes to deepen the flavor. The longer they rest, the more seasoned they become.
Serve and store: Use a slotted spoon to scoop the peanuts into bowls while they’re still warm. For later, let them cool in their liquid, then refrigerate peanuts and brine together in a covered container for up to a week. Rewarm gently on the stove in some of their cooking liquid, or enjoy them cold straight from the fridge.
Variations & Tips
If you’d like to play around a bit while still keeping the spirit of this simple recipe, there are a few easy paths to take. For a deeper, more robust flavor, you can swap a portion of the water for a mild broth, or toss in a couple of bay leaves and a cracked clove of garlic—just small touches that echo the way we season pots of beans in the Midwest. If you’re curious about a more Southern roadside flavor, add a spoonful of Cajun seasoning or a pinch of red pepper flakes to the pot; start light, because the heat intensifies as the peanuts sit in the brine. For folks watching their salt, begin with less and let the peanuts soak in the warm liquid longer after cooking, tasting as you go, rather than over-salting from the start. Texture is a matter of personal preference: some like their boiled peanuts quite soft, almost like creamy beans, while others prefer them with a bit more bite—so don’t be afraid to pull a few out at different times until you find the sweet spot for your household. And if you can only find raw, dried peanuts instead of fresh green ones, just plan on a longer simmer and a good soak ahead of time; with patience and a gentle stove, they’ll still turn into a comforting, old-fashioned snack that feels right at home on any Midwestern table.
