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Kool Aid Pickles

Discussion in 'Uncategorized Threads' started by Brian in Oregon, May 10, 2007.

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  1. Brian in Oregon

    Brian in Oregon Well-Known Member

    Joined:
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    Location:
    Deplorable Bitter Clinger in Liberal La La Land
    Kool-Aid Dill Pickles...<br>
    <br>
    GREENVILLE, Miss. (May 9) - A gallon jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.<br>
    <br>
    Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.<br>
    <br>
    But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid.<br>
    <br>
    Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.<br>
    <br>
    The pickles have been spotted as far afield as Dallas and St. Louis, but their cult is thickest in the Delta region, among the black majority population. In the Delta, where they fetch between 50 cents and a dollar, Kool-Aid pickles have earned valued space next to such beloved snacks as pickled eggs and pigs’ feet at community fairs, convenience stores and filling stations. And as their appeal has widened, some people have seen a good business opportunity. Even the lawyers have gotten involved.<br>
    <br>
    Children are the primary consumers, but a recent trip through the region revealed that the market for Kool-Aid pickles is maturing.<br>
    <br>
    Nobody knows just who first decided that pickles would be improved by a bath in sugared drink mix, or when, but the invention seems to be of fairly recent provenance. Typically, Kool-Aid pickle fans were born some time after Bill Clinton moved into the White House.<br>
    <br>
    The school sells Kool-Aid pickles from the popular red flavor family at its fund-raisers. “They’re easy to make a gallon,” Ms. Williams said. “You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything. A while back I made a mistake and bought a jar of pickle chips instead of halves or wholes. Came out fine. This whole Kool-Aid pickle thing is going so good, you wonder why somebody hasn’t put a patent on them.”<br>
    <br>
    No patent application has been filed, but the name Kool-Aid is a trademark owned by Kraft Foods. Upon learning of the pickles, Bridget MacConnell, a senior manager of corporate affairs at Kraft, recovered, and then pronounced, “We endorse our consumers’ finding innovative ways to use our products.”<br>
    <br>
    Recently, some Delta grocers began selling jars of ready-made pickles. And entrepreneurs are emerging. At Lambard’s Wholesale Meats in Cleveland, Allen Williams sells plastic gallon jugs of Best Maid dills, plastered with the Kool-Aid packs that denote the flavor within. (Mr. Williams declined to reveal who actually makes his Kool-Aid pickles.)<br>
    <br>
    Across town at Eastend Grocery, Beverly and Claud Boddie stand behind their products. They have honed proprietary recipes for green and red flavors that involve piercing the pickles with a fork and stirring together multiple Kool-Aid flavors to achieve maximum pucker. Ms. Boddie, 37, wants to apply for a trademark as “soon as I can raise some money and settle on a name.”<br>
    <br>
    She’d better get a move on. Double Quick, the Indianola-based chain of more than 30 Delta convenience stores (famous in some circles for a singing group, the Double Quick Gospel Choir, composed of store managers and supervisors), has begun pursuing a trademark for Koolickle, a name coined by Rick Beuning, its director of food service. “I’m a white boy from the Midwest,” said Mr. Beuning, 53. “This isn’t my food, but I know a good product when I see one.”
     
  2. Hauxfan

    Hauxfan Well-Known Member

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    Shazaam! I never knew there was such a thing.

    Hauxfan!
     
  3. JB Logan Co. Ohio

    JB Logan Co. Ohio TS Member

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    An abomination to Mother Nature! (but probably delicious!)

    JB=Jerry Beach 8503917
     
  4. Drumplayer26

    Drumplayer26 TS Member

    Joined:
    May 11, 2007
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    Holy Crap wtf is that, i hate pickles but damn i think i would try that
     
  5. halfmile

    halfmile Well-Known Member

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    Location:
    Green Bay Wisconsin
    The previous strangest was the french fried dill pickle I had at the Greenville, Ohio county fair.

    It was horrible.

    HM
     
  6. rmngtngrl

    rmngtngrl TS Member

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    That is disgusting!!!! eeeeeeeeeeeewwwwwwwwwwwwww!!!!!!!!!!!....just leave pickles...pickles...drink the Kool Aid if you must..( I can't see why you would want to but to each his own)..but don't try and cut cut corners and mix the two........Kym
     
  7. BMC

    BMC Member

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    Well, since when I was in the Navy, we used Kool-Aid (aka Bug Juice) to clean the deck plates, of which it fizzed and did a good job of eating away at the corrosion and rust, the likelihood of me pursuing the venture of endulging in a Bug Juice Pickle, well, is probably pretty remote. Kool-Aid is the next best thing to Calcium, Rust and Lime remover. Now it comes in a pickle..lol
     
  8. gotbass

    gotbass Member

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    I have to try making a batch of cherry ones for the left coast.
     
  9. DoRaMa

    DoRaMa Member

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    Location:
    4170 N. Gun Powder Circle, Hastings NE 68901
    Kinda like these.

    Watermelon Rind Pickles

    As for the watermelon rind pickle recipe you will find below, you may be shocked. They're actually quite good! These make a unique and novel gift - or you could make a huge batch and sell them at a local flea market with samples laid out for your booth visitors. They'll buy them up - once just for the novelty, but twice for the great tasting pickles these make.

    This recipe makes 3 pints and requires the rind of one medium watermelon.

    Ingredients:

    * 8 cups prepared rind
    * 1/2 cup pickling salt (coarse)
    * 8 cups cold water
    * 3 cups white granulated sugar
    * 2 cups white vinegar
    * 5-6 cinnamon sticks

    Prepare The Rind

    1. Remove dark green peel from watermelon.
    2. Cut rind into rectangular pieces approximately 1"x2" until you have 8 cups of rind strips.
    3. Layer rind and salt in a stainless steel bowl or pickling crock.
    4. Soak 12 hours.

    Drain and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.

    Prepare The Solution

    Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.

    ...And Can

    * Immerse glass mason jars in boiling water for 10 minutes.
    * If using self-sealing lids boil as well for 5 minutes.
    * Into hot (now sterilized) jars distribute rind strips and add pickling solution to within 1" of jar top.
    * Wipe jar rim before securing lids.

    Shelf Life of Watermelon Rind Pickles

    Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months.


    Kevin
     
  10. rmngtngrl

    rmngtngrl TS Member

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    Gotbass, KoolAid pickles should probably stay in the heartland...or dixie....not knocking either seeing as how I have family in both regions...however I think that the farthest to the left coast with those pickles you're gonna get is Bakersfield....Kym
     
  11. rmngtngrl

    rmngtngrl TS Member

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    THe Big Showdown would be something to win if we threw in a couple of jars of Kool Aid Pickles....and I am sure if the weenie Roasters were runner up prizes there would be more entries...this thing is gonna get BIG!!!!
     
  12. gotbass

    gotbass Member

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    Kym - I'm thinking that Redding is just barely like Kalifornia so they should do quite well. Maybe I will take a jar out to the next PITA shoot.
     
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