The words "Kool-Aid" and "Dill" should only be used in the same sentence when discussing the menu for, say, a 4th of July soirée. But no, apparently for many many moons, the two have created a popular combination in the Mississippi Delta.
"What in the world?", you ask? Simple! You empty the brine from a dill pickle jar and replace it with Kool-Aid (preferably cherry or grape), soak the pickles 24 hours and poof! Magically a funky looking sweet and sour pickle emerges. Wouldn't be easier to just buy sweet and sour pickles? Oh right, but they wouldn't look like they were bleeding to death when you cut them open.
1 comment:
Sounds yummy....though I don't think I'd like to see them cut up.... :o) You could use the "invisible" cherry Kool-Aid (all the taste -- no coloring)...or, like you said, you could just buy a jar of sweet-n-sour pickles.
Post a Comment