SuperVegan Logo

As of October, 2013, SuperVegan is no longer under active development.
The site content remains online in the interest of history.

We are still active on Twitter:

To keep informed about future projects of SuperVegan, join the SuperVegan Projects mailing list:

The Amazing Instant New York City Vegan Restaurant Finder


 Either within

How Vegan should the restaurant be?

(check all that apply)

Want more options? Try our mildly overwhelming advanced search page.


 the entire site:

Have You Ever Had Pickled Peanuts? Vegan Recipe Inside This Post!

Filed under: Recipes & Cooking

I get recipes e-mailed directly to my inbox on a daily basis. Often multiple times per day. Vegan ones. Meaty ones. Fancy ones. Kids’ ones. I just like reading them, and it’s rare that any surprise me. Today, I got a recipe from Chef/Proprietor Michael Doyle of Maurepas Foods, in New Orleans, LA (that’s Louisiana, not Los Angeles) for pickled peanuts. Pickled peanuts?! I am surprised by this! I love pickled things and I love peanuts but I have never had or even heard of them combined. So, with a couple disclaimers: One) I haven’t tried it yet, so if it sucks you can’t blame me. If it’s awesome though, I get all the credit. Other One) As is, his recipe made 200 servings, so I have scaled it back to .1 times  the original. I hope that this doesn’t affect it! Here is the recipe:

pickled peanuts



2 Lbs green peanuts
8 Cups water
1/4 Cup + 1 tablespoon + 1 3/4 teaspoons salt
1.2 Cups cola
0.8 Cup rice vinegar
1 allspice berry
dash star anise or a small fraction of one star anise
1 dried chile, medium heat


1. Combine peanuts, water, and 1/4 cup salt and bring to a boil for 45 minutes. Peel peanuts and leave them as intact as possible.

2. Combine remaining ingredients in a pot and bring to a boil for 10 minutes. Add peanuts and boil for 5 minutes. Cool and refrigerate for at least 48 hours before serving. Can be refrigerated up to 4 weeks.

I’m going to try this one, are you? Let me know if you’ve had pickled peanuts before, if they’re as delicious as they sound, or how this recipe turns out in the comments, K?

We can pickle that!


1 Comment

  1. Comment by

    Jason Das

    on #