Friday, June 18, 2010

Kool-Aid Pickles: Oh, Yeah!

Can you handle one more pickle post? I think so!

So, I was wandering around the internets last week looking for information on calcium chloride, when I came across a recipe for Kool-Aid Pickles.

Koolaid pickles
Abomination? Food science geekery? Pure genius?

Apparently, they are a deep, deep, I mean DEEP Southern delicacy. I'm talking Mississippi Delta here people! They're a bit like the concept for fried green tomatoes or boiled peanuts: you either love them or are disgusted immediately.

From what I've read, kids looooove them, and I must admit they are addicting. They're messy (think red Kool-Aid on white carpet) and taste a lot like cherry flavored bread-and-butter pickles. Wouldn't these be great to serve at a Halloween party?

Behold: One of the rare times I will actually purchase a jar of pickles from the store (just in case this was a flop...can't waste good, homemade pickles!)...


Kool-Aid Pickles

1, 46-oz. jar of Kosher pickles (whole)
*2 small packs of Kool-Aid powder
2 cups warm water
1 cup sugar

Open the pickle jar and dump the brine. Remove pickles and slice each pickle in half lengthwise. Pack pickles back in jar. Mix warm water, Kool-Aid, and sugar together; stir until the sugar is dissolved. Pour Kool-Aid mixture over pickles. Cap the pickle jar and place in the refrigerator for 24 hours. For more flavor, leave pickles in brine for several days.

*Note: I used Cherry flavored Kool-Aid, as that seemed to be the most highly rated flavor, but feel free to experiment with other flavors. I've heard lemon-lime is also good, but grape is yuck!

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