It’s a Suthun’ Thang
Take two flavors of summer, put them together and what do you get: Kool-Aid Pickles. Really. Oddly enough, despite my fondness for Southern food (why, yes, I do keep a jar of bacon grease in the fridge for flavoring), I’d never heard of these until reading about them in a NY Times article a couple of weeks ago. My first reaction? Well, it sounded suspiciously like I’d just shoved a pickle too far down my throat, Kool-Aid not included.
Then I got to thinking, hey, I pride myself on trying all sorts of strange foods, so why not this? Besides, it sounded like a fun way to get my son “cooking.”
The recipe is surprisingly simple:
1 huge jar dill pickles
2 packets of Kool-Aid (we used cherry-flavored)
2 cups sugar
2 quart water
Directions
1. Remove pickles from jar and drain. Slice them lengthwise.
2. Place pickles in a 5-gallon container. I used our sun tea jug which works just fine.
3. In a large jug, mix the Kool-Aid, sugar and water. (Note: you are basically making double-strength Kool-Aid.)
4. Pour Kool-Aid mixture on top of pickles. Seal jar and give it a shake.
5. Shake daily for the next 5 to 7 days. Letting them sit longer is better.
6. After a week, remove pickles with tongs and insert Popsicle sticks or bamboo skewers to make them easier to eat. (This will keep your fingers from turning pink, too.)
How do they taste? Well, as the NY Times article says:
Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.
I kind of liked them. Then again, I’d had three martinis before my first bite.
[tags]Kool-Aid pickles[/tags]
*never tease someone who is dieting* *never tease someone who is dieting* *never tease...
That just sounds ummm . . . gross. To each their own, I guess.
When I want Southern food I want it fried or barbecued. I’ll save the Kool-aid for my Bush-bashing friends.
Now thats a new one! I can only imagine what that would taste like. I love dill pickles and I don’t mind kool aid but I guess I’ll have to try it myself to find out what kool aid pickled pickles tastes like.
I wonder, if this recipe gets out if it will become the lastest major craving of pregnant women everywhere? LOL
This recipe sounds a lot like the sweet jalapeno peppers a nephew served at our last family reunion. I don’t like jalapenos’ but do like sweet pickles, and these tasted like sweet pickles.
Honey, I’m as Su’thun as they get but I’m not trying this, no way, no how! You’ve redeemded yourself, though, if you really do have a five gallon jug for iced tea! That being the case, I’m still going to tell you that you rock, girl? You need to come get your badge to prove it. I tagged you! You don’t have to play if you prefer not, but I hope you’ll display your badge with pride!
Blerk!
Isn’t there also such a thing as deep-fried pickles? Or am I thinking of deep-fried Oreos or ice cream? I forget.
Yeah, deep-fried pickles are great…like zucchini sticks…but with…you know…flavor
I’ve never heard of these, but we have had fried pickles. Fried red tomato slices are good too, especially using Roma tomatoes.
They are surprisingly good. I initially thought “Cherry-flavored pickles? Eeew!” But they don’t taste nearly as pickle-y after soaking in the Kool-Aid: more like a crunchy, salty yet cool cherry. I actually rather enjoyed it, and my son loves them so much he now insists on having them in place of popsicles.