Friday, February 1

Kool-Aid Pickles

Oh, Mrs. Tairy Greene. You are some kind of Midwest gourmet, I tell you what. Your recipes are truly somethin else. Well kids, Mrs. Greene sent me this recipe for her latest concoction and I just had to share it.

I can't imagine what these taste like, or why anyone would want to eat one. Perhaps they have a social/scientific use in that they could be used to quickly turn an overeater into a bulimic.

1 c. sugar
1 envelope cherry KOOL-AID (I like the use of all-caps here - makes me want to scream OH YEAAAAAH! or, in the case of this recipe, OH NOOOOO!)
1 qt. (4 cups) water
1 jar (32 oz.) Kosher Dill Pickle Halves, drained

How to:
Stir sugar, KOOL-AID and water in 48-oz. glass or plastic jar or storage container with lid until drink mix is dissolved. (OK, you've not disgusted me yet. You've only made KOOL-AID at this point.) Add pickles, arrangin so that cut sides are completely covered with liquid; cover tightly. Refrigerate at least 24 hours or up to 1 week. To serve, remove pickles from jar and cut in half. ("Hm," I say, "That doesn't seem that bad. Maybe I was just overreactin." And then I see the photo...)

(Yeah. I was thinkin the one on the left looked like that too, buddy. And the green one indicates that other flavors of KOOL-AID could potentially be used in this gastronomic apocalypse. What flavor is that anyway? Lemon-lime? Oh boy. I think this would be another one to take anonymously to a company potluck, or to be used as punishment for naughty children.)

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