...But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid.
Kool-Aid pickles violate tradition, maybe even propriety. 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...
"You 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.
On Kool Aid Pickles: Jesus Christ, can we modify more things to stick in gobs? Pickles are supposed to be sour, not sweet, anyone who tells you different is retarded. I mean I'm not surprised because this comes from the South, home of the Deep Fried Twinkies, Obesity and a Diabetes epidemic, but still...
It's a blasphemy I tells you, I just can't cope. Wrong, wrong, wrong.
via: The Consumerist
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