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
INGREDIENTS:
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
INSTRUCTIONS:
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?
1 Comment
Jason Das
on #Dang.