Boiled Peanuts

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Credit: Steven Satterfield, Chef, Miller Union, Atlanta
The National Culinary Review, March 2015


5 lbs. green peanuts, washed, picked over
3 gallons water
3 cups Diamond Crystal kosher salt
2 cups apple cider vinegar


In large stockpot with lid, combine peanuts, water, salt and vinegar. Bring to a simmer over high heat; cover. Reduce heat to medium-low; simmer for a minimum of 4 hours, or until peanuts are tender.


4 servings


Appetizer, The National Culinary Review, Vegetarian

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