Ingredients

• 1 ½ cups kosher salt, divided, plus more to taste
• 2 pounds raw peanuts in the shell or 3 pounds green peanuts

Directions

Place 2 gallons of water in a 10- to 12-quart stockpot. Add ½ cup of the salt to water; stir until salt dissolves. Add raw peanuts. (Skip this step if you are using green peanuts.) Use a large dinner plate to help submerge the floating peanuts. Soak peanuts for 8 hours or overnight. (This step saves a little time boiling, but if you don't have the luxury of soaking time, you can skip it.)

Drain soaking water; add 2 gallons water and 1 cup salt to peanuts. (Note the level of water on the side of the pot.) Bring to a boil over high. Reduce heat to low. Simmer, covered, until peanuts are as soft as roasted chestnuts or softer, 5 to 8 hours (2 to 3 hours for green peanuts), keeping water in the pot within an inch or so of its original level with regular additions of water. After peanuts have boiled for 3 hours (1 hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and wait until it is cool enough to handle. Open the shell, and give the peanut a chew, slurping some brine with it. If it crunches, cook it more. If the brine lacks salt, add more by ¼-cup amounts. If it is too salty, remove some of the water, and replace it with the same volume of fresh water. Allow an hour for the salinity to equalize before testing again. Sample peanuts every hour until they are pleasantly yielding and as salty and appetizing as a good pickle.

When peanuts are cooked, remove them from heat, and let them cool in the pot for 1 hour (20 minutes for green peanuts). When cool enough to handle, drain and eat. Store in the shell, in a sealed container, in the refrigerator for 7 to 10 days, or in the freezer for several months.