I was watching Andrew Zimern’s Bizarre Foods the other day and he was touring the Mississippi Delta. The Hunka-hunka and I took Route 61 through the Delta a few years ago as well. I love the Blues and wanted to feel the origins. We did not stop for Kool-Aid brined dill pickles like Andrew did, but we did see them and it made me go “HUM?”. I’m married to a non-pickle eater. I know, where did I go wrong? He doesn’t like mustard either. What can I say?
Since I love both flavors, I decided I should do some experimenting even if it was just for me. Colorful dill pickles/summer time, a match made in heaven. Kool-Aid dills are called koolickles in the South. Clever. I looked at half a dozen recipes before I discovered they are all basically the same.
(Before and after)
- 1 jar (32 ounces) whole dill pickles, undrained
- 2/3 cup sugar
- 1 envelope unsweetened Kool-Aid mix, flavor of your choice (Cherry turned out to be my favorite)
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
- Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.
Most online recipes suggest starting with a gallon jar of pickles. I used a half gallon, because I didn’t need that many koolickles in the house. Simply drain the brine into a clean jar, add in a packet of cherry Kool-Aid and 2/3 cup of sugar. Shake the jar until the sugar dissolves. I used sliced dills for maximum surface exposure and I thought they would look good on a hamburger patty; I wanted as much surface as possible to receive the cherry Kool-Aid. Return the sliced pickles to the pickle jar or a wide mouth Mason jar, and place it in the fridge for at least one week and up to a couple of months.
and remember what Muddy Waters sang about the Hoochie Coochie Man:
Big kiss, Lynn
Electric Mud was my first blues album and damn but I loved it.