I present to you, "Dill Pickle Marinated in Kool Aid," 2007
image courtesy of the NY Times
image courtesy of the NY TimesLooks 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.)
Amazing! What next? Okra ice cream, maybe? I may just have to write something in my blog about the Kool-Aid pickles! And "hi" Melissa! I'm a fellow North Carolinian and work in Raleigh. "Nice to meetcha!" I'm enjoying your blog!
ReplyDeleteHhhhhuuuuuuuummmmmmmmmmmmm, now why would anyone want to ruin a perfectly good dill pickle by making it sweet? Let me know how yours turn out. :-)
ReplyDeleteEwww Hubby told me about this the other day. I will wait and let him try it first. I love pickles just as they are and can't imagine messing with perfection.
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