![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-Ku3LFJQ_kGtiUjVA0NSzdpme20=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8159883-6347ade0fe3b47d28fa7d4af63269c16.jpg)
Ingredients
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2 cups distilled white vinegar
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2 cups water
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⅓ cup sea salt
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1 pound raw Virginia peanuts in shells
Directions
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Whisk vinegar, water, and salt in a large bowl. Add peanuts and stir to coat. Transfer mixture to a gallon-sized plastic zip-top bag and let sit for 8 hours or overnight.
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Pour bag of peanuts and liquid into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.
Cook's Note:
Refrigerate leftovers in a covered bowl with the liquid.
Editor's Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
162 | Calories |
14g | Fat |
5g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 162 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 1766mg | 77% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 9% |
Total Sugars 1g | |
Protein 7g | 15% |
Calcium 28mg | 2% |
Iron 22mg | 123% |
Potassium 215mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.