I know what you all are thinking. Why arent we Purple.
Red sucks Purples dick
Dicks are kinda like pickles
Most of you have a pickle dick
why not soak it in koolaid.
SUCKIN
LICKIN
CRUNCHIN
KOOLICKLES
(Kool-Aid Marinated Dill Pickles) A fine American delicacy. Made from fresh ingredients.
Koolickles are sweet, they’re sour and so easy to make. I was turned onto these beauties a couple years ago undercover as a black boy in the South, and I’ve been addicted ever since. They perfectly compliment barbecue. I prefer using a slightly less salty dill pickle, such as Minnesota’s Gedney pickles, but feel free to use any brand you prefer.
If you have a dill pickle, a glass of Kool-Aid and a want for a sweet and sour, the natural thing to do is to steep said pickle into the electrically-colored sweet Kool-Aid drink. That’s what happened in the Delta region of Mississippi, and it’s how the Kool-Aid pickle came to exist.
Carrots were once purple, red, white or yellow. Orange carrots were bred by the Dutch in the 16th century to honour the royal House of Orange. But not pickles. Thats why we need Kool-Aid.
The pickle gets a Kool-Aid bath for that quick sweet and sour effect. Plus, it turns neon , which is an awesome bonus!
NOW LETS GET ON WITH THE RECIPE
INGREDIENTS
1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice
DIRECTIONS
1. Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
2. 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. Yield: 3 cups
YUM YUM
It’s a flavor of the present-day South you can partake in no matter where you live. ENJOY
NUTRITIONAL FACTS
1/4 cup: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 693mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.
