Pearls of Wisdom
Koolickle
Sun, March 30, 2008 - 7:57 AM
www.nytimes.com/2007/05/09...09kool.html
Sun, March 30, 2008 - 7:57 AM -
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10 Comments
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Sun, March 30, 2008 - 11:30 AM
yeah, I've heard they're good. Actuallay, I'd heard about them a while ago, and I thought it was a joke. then I heard about 'em a couple of times lately. The food guy on the radio said they were great. that was weird.
So I guess they're real. but the idea still creeps me out. |
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Sun, March 30, 2008 - 10:58 PM
I've thought about this concept a lot today.
And here is the result of my deep contemplation. Pickles need to be frog green that thing that you have up there on your blog good michael, well it looks like a sexually deviated form of something other than a pickle. |
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Tue, April 1, 2008 - 1:01 PM
I'm usin' this recipe (it's really gross):
Here's the recipe that I used. I adapted this from several online recipes. This recipe is in my own words and not copied from any other source. KOOL-AID PICKLES Prep time: 10 minutes Soaking time: 24hrs to 1 week 1 - (46-ounce) jar whole dill pickles (not kosher due to garlic), drained 1 - cup granulated sugar 2 - cups water 2 - packets unsweetened Cherry Kool-Aid (the size that makes 2-quarts) Drain the juice from the pickle jar. It's not used in this recipe. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar. In a large bowl, combine sugar, water and the contents of the two Kool-Aid packets. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Replace lid on jar and refrigerate at least 24 hours. Several days to a week is better. Makes one 46-ounce jar of pickles. You end up with a sweet, sour, salty pickle treat, similar to bread and butter pickles. |