Looks kinda like a marachino cherry, but you'd have one heckuva surprise if you bit into this expecting that. Apparently Kool Aid pickles are all the rage down in the delta (Mississippi, that is), and might soon gain a national distributor. I'm gonna have to make me up a batch just to see what all the fuss is about. Betcha it's nasty. Certainly sounds like it would be.
"You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week."Article here. (Free reg required, but everyone needs a New York Times account.)