When we were in Florida this article came out in the paper called “Delta Dills” where this Mississippi woman makes these ‘sweet-tart’ pickles by draining dills and adding Kool-Aid.  Sounds repulsive...but, somehow intriguing!  Today, we tried it.   

First, we made two types.  One full sugar, and one using sugar free kool aid.  The sugar one was Strawberry flavor, the SF one was tropical punch.  Mmm, sounds good??

First, drain and remove the pickles.

Then, add a super strong solution of Kool Aid.  We did a double pack of sugar free tropical punch.  Then, added water until it was 3/4 full...put the top on and shake it up baby!

Put the pickles back in the Kool Aid mixture, put the top on, and leave them in the fridge for a week or so...and Viola!  Sweet tart pickles!  Check back at the end of the week for the results on this crazy concoction! 

The Actual Recipe

 

You pull pickles from the gallon jar and cut them in half.

Make a double strength batch of kool aid in the jar, add a lb of sugar, shake and let sit, in the refrigerator, for about a week after returning the pickles to the jar.

 

While not a world wide phenomenon, these pickles are pretty popular in the delta Mississippi region, and are sold in convenience stores—but made in peoples kitchens. 

First, Audrey tested the ones made with artificial kool aid.  Well, in their defense, I made them WAY too strong, putting two packets in that one jar of pickles.  The colour, electrifying...the taste was described as “Okay, but you could taste the aftertaste of the artificial sweetener.”  But, the colour was cool!

The second batch was made with a less strong solution of sugar filled kool aid.  That one was the winner, hands down!  In the end, it tasted like bread and butter pickles.  I think that we will try it again, but this time use Claussen pickles in the dairy case.  I think the crispness would help out this strange combination!