THE GREAT KOOLICKLE EXPERIMENT: Here is it. Pickles + Sugar + cherry Kool-Aid = Koolickles. We made some and now have to wait to taste them.
Sterling Riggs, Jude Redfield, Mike Marshall, Rachel Collier and Keith Kaiser have agreed to try them and report back on the experience. But Candyce Clifft is our lone hold out!
Talk of Koolickles started in our post-show meeting. One mention and a few remarks later, the inspiration was there to make some of these southern treats.
According to a New York Times article, Koolickles emerged from obscurity in the early 1990s about the same time Bill Clinton was elected president. They apparently are popular in what they call the deep south along the Mississippi delta. In fact, they were also featured in a show hosted by the Food Network's Alton Brown.
So that brings us to the Koolickle experiment on WDRB in the Morning. The koolickles were made on Wednesday, August 7, 2013. And the recipe says you have to let them set for a week before they are ready.
What do they taste like? Well, the WDRB News Facebook page lit up with comments. Not all of them were positive. Many people expressed doubt! "Gross." "Ewwww." And "that's not a very polite thing to do to a pickle!" But we persevered and created our own gallon of koolickles.
Others on Facebook said they are pretty tasty with a sweet-sour appeal. We will see.
If you'd like to make some, too. The recipe from a Slashfood.com article a few years ago is below.
1 gallon jar kosher dill pickles
1 package unsweetened cherry Kool-Aid
1 pound sugar
Drain the liquid from the pickles into a large container. Add the Kool-Aid mix and the sugar to the liquid and stir until the sugar is completely dissolved. Remove the pickles from the jar. Slice them in half lengthwise, and return them to the jar. Return the liquid to the jar of pickles. Not all the liquid will fit, but make sure the pickles are completely covered. Place in the refrigerator.