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Kool Aid Dill PicklesPosted May 11th 2007 11:34AM by Joanne LutynecFiled under: Snacks, Vegetables, Recipes, Food Oddities, Trends, Newspapers, On the Blogs, How To, Southern StatesI ran across these little gems in via Tastespotting this morning, and though I can't say the thought of pickles marinated in Kool Aid sounds all that appetizing to me, I'll try to reserve judgment until I've tasted them. According to one lady interviewed by The New York Times, her method of preparation is to "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."I do have to admit they sound kind of perfect for a kid's party, though. I have some cherry-flavored ones soaking in my fridge as we speak - I'll let you know.(photo: The New York Times)
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