Spicy Pickled Peanuts

Name: Spicy Pickled Peanuts
Total time: 1 h
Ingredients: 500g Raw peanuts in shells; 100g Pickled chili peppers (banana peppers work well); 2 tablespoons Salt; 1 tablespoon Sichuan peppercorns; 3 leaves Bay leaves; 1 small piece Cinnamon stick; 3 tablespoons Rice vinegar; 1 tablespoon Sugar; 4 cloves Garlic cloves, crushed; enough to cover peanuts Cold water

A bold, crunchy Chinese appetizer featuring tender peanuts marinated in a fragrant brine with pickled chilies and warm spices. Perfect for washed-down drinks or as a zesty snack.

1h 0m

Medium

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Story

These addictive peanuts are a classic Chinese bar snack, known for their satisfying crunch and tongue-tingling spice. The overnight soaking softens the peanuts, while the pickled chilies and aromatic spices infuse them with deep flavor. Serve chilled for best texture.

Ingredients

Raw peanuts in shells 500g

Pickled chili peppers (banana peppers work well) 100g

Salt 2 tablespoons

Sichuan peppercorns 1 tablespoon

Bay leaves 3 leaves

Cinnamon stick 1 small piece

Rice vinegar 3 tablespoons

Sugar 1 tablespoon

Garlic cloves, crushed 4 cloves

Cold water enough to cover peanuts

Instructions

Soak the peanuts

Place raw peanuts in a large bowl and cover with plenty of cold water. Let them soak overnight or for at least 8 hours. This softens them and helps them cook evenly. Drain and rinse thoroughly before cooking.

Cook the peanuts

Transfer soaked peanuts to a large pot and cover with fresh cold water by about 2 inches. Add half the salt, bay leaves, cinnamon stick, and Sichuan peppercorns. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 30-40 minutes until peanuts are tender but still hold their shape. Remove from heat and let cool in the cooking liquid.

Make the brine

In a separate bowl, combine the remaining salt, rice vinegar, sugar, crushed garlic, and sliced pickled chilies. Mix well until the sugar dissolves.

Marinate and serve

Drain the peanuts (reserve 1 cup of cooking liquid if desired). Add the peanuts to the brine mixture and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight. Stir occasionally. Serve cold as an appetizer, storing any leftovers in the refrigerator for up to a week.