I have the Stumbleupon tool bar on my computer's browser and I must confess, when there's work to be done around the house, left-clicking it is my favorite thing to do. The time can quickly erode from a state of industry to sloth once the Stumbleupon button has been engaged. I've found lots of great website on it, though, not to mention a half dozen incredible recipes from Oreo cookie mini-cheesecakes to these pickles.
Supposedly, the Koolaid Dill Pickle originated in the Mississippi Delta?? I'm not sure and am tired of depending upon Wiki for answers that may or may not be absolutely substantiated. I'd never heard of them but of course, I'm from (almost) Coastal Mississippi, caddy-corner and all the way across the state. They're good! More like a dilled sweet pickle with a flavor. Here you go:
AAAAaaaaargh! I couldn't get the lid off and had to break out one of the most necessary odd tools in the kitchen: the jar opener. It came from one of those tool sales at the National Guard Armory. I think it might have been $5.00 and there's one with a smaller rubber strap also. Money well spent ten years ago. These normal affects due to aging are making me lose my grip (on jars) so I use it quite often.
I used a small custard cup to push the pickles on down in the juice. I don't know if it's necessary or not but I'd think you'd want all of the pickles well-submerged. The directions say to let them sit for a week. Well. Favorite Child (and I'm not it today so it's got to be the original Favorite Child) and I just tried one out after THREE days and the flavor of the koolaid is already seeping into the pickle. And they're already sweet, too!
So if you want something a little different for your next cook out or just to have something fun in the house for the young'uns to snack on, make these. I think you'll enjoy them.
KoolAid Dill Pickles
1 gallon whole dill pickles (NOT an off off brand, please)
1 package unsweetened koolaid
2 pounds (4 cups) sugar
Pour juice off pickles, reserving. Put pickles back in jar and add sugar and koolaid to reserved juice. Pour juice back on the pickles and let sit for a week.
Y'all stay cool and hydrated! The heat and humidity are really kicking it up a notch in the Deep South. I've not complained quite yet 'cause that January and February are still fresh enough in my mind that I remember the misery of feet so cold I couldn't sleep. Lots of folks will get out working in the pea patch and forget to take a jug of ice water along -- don't do that, please. If you're working in the heat, use that good mind the Almighty gave you and take care of yourself. Don't forget to drink plenty...
I'm off to WORK work for a few days. Be sweet!