Do not adjust your display. The name says it all. This bizarre and shockingly colorful marriage of sweet and sour, spawned from the deepest South, has found enduring success as a mouth-puckering treat at picnics, school fundraisers and even convenience stores in the Mississippi Delta and beyond. The recipe is simple. Crunchy dill pickles are soaked in a brine augmented with sugar and Kool-Aid. Within days those stately dills are transformed into sweet-and-salty delights available in a rainbow of colors. Red “Koolickles,” using cherry or tropical punch flavored Kool-Aid, are most popular, but the unnatural neon green that comes from a lime-flavored soak is positively hypnotic.
Curious? You’re not alone. Kool-Aid pickles have found increasing popularity among kids, teenagers and those who simply can’t resist the occasional culinary oddity. Short of driving to Mississippi, it’s easy to give them a try. Mix a batch of your own Koolickles at home and see what the fuss is all about. Pick your favorite color of Kool-Aid (red is a good place to start) and make sure to use plain dill pickles, as garlic doesn’t play well with these fruity flavors. Careful, though. Kool-Aid pickles can be habit forming.
Kool Aid Pickles
- 1 quart dill pickles
- 1 package unsweetened Kool-Aid
- 1/2 cup sugar
Transfer brine from pickle jar into a bowl.
Stir Kool-Aid and sugar into brine to dissolve.
Return brine to jar with pickles and refrigerate at least 5 days before eating.