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Koolickles

July 29, 2011
8:48 pm

Suzanne McMinn

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Has anyone ever tried this?

http://www.ibelieveicanfry.com…..ckles.html

Making dill pickles with Kool-Aid. It sounds disgusting, yet oddly fascinating. The recipe at the link makes it with dill pickles from the store, but of course you could use your own homemade dill pickles. I have homemade dill pickles, so I'd never buy them from the store! Just wondering if anyone has tried this.

And why. bug-eyed

Clover made me do it.

July 29, 2011
9:23 pm

Liz Pike

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My first question is why, too. 'Course it could start a new trend for those who are preggers. happy-flower

But what flavor would one use…dill and strawberry doesn't sound good, dill and watermelon-maybe…

Chocolate shrinks my clothes.

July 29, 2011
11:00 pm

mom2girls

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I think some of the older farmer's wives at our church bring these pickles to potluck that they make not with Kool Aid, but green jello powder (same idea?). They actually taste good. Next time I see them at the table, I'll have to ask about them.

July 30, 2011
12:43 am

Miss Judy

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Doesn't sound very appealing to me!

July 30, 2011
1:04 am

Ross

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How and why would anyone even consider this as a reasonable approach? Carrots are good and lettuce is good so can we make lettuce cake? i don't think it is a good plan. Jello is good and bananas and jello are an old combination. But dill pickles and jello?

July 30, 2011
1:07 am

Ruthmarie

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Good grief, why? The only thing interesting thing I've seen done with Koolaid is dye stuff. Have seen some truly rich bright colors in wool yarns done with Koolaid … the unnerving thing was a mordant wasn't necessary to make the color permanent. Makes one wonder what Koolaid might do to one's inners (ew, no!). Pretty much shoved Koolaid, Jello and bright colored frozen pops off my shopping list. Ingesting that much dye never seemed like a good idea. JMO.

July 30, 2011
9:00 am

chickenherd

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I second that, Ruthmarie. Food coloring has been known to cause violence, especially red food coloring. And my younger brother breaks into a rash whenever he has some. I think we're all allergic to food coloring to some degree, if not obviously.

The pickles sound…um…interesting. I like dill pickles. Not really sure I'd jump at the oppertunity to try one with koolaid, tho! shroom

July 30, 2011
9:04 am

BuckeyeGirl

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There IS a watermelon-kiwi flavor kool-aid out there that is colorless, but it's hard to find. I wonder how that would be. I buy that and lemonade flavor to have on hand, because there's just some times that you want something besides plain water, and I can control the amount of sugar used.

Located in N.E. Ohio

July 30, 2011
10:01 am

Ross

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Maybe a knox geletin based pickle relish but the texture just doesn't seen like it would work for me.

July 30, 2011
10:22 am

holstein woman

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Jellies Pickles, think about it Ross….Not this girl!

July 30, 2011
10:53 am

Pete

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Wow! That is simply mind boggling!!

But then, I LOVE pickled watermelon rind, so am hardly in a position to criticize what someone else might enjoy… french

Anulos qui animum ostendunt omnes gestemus!

July 30, 2011
1:29 pm

Ruthmarie

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Wait, Pete, your comment suggests that watermelon rind pickles are not an instant favorite? What's not to like?! I adored them as a child, but never found them commercially. Figured that out when I canned my first batch about 2 months … peeling the rind is a pain in the, um, neck. And trying to find watermelon with thick rind is a treasure hunt now! Farmers Markets don't have the older seeded varities, no room in the garden for a wandering vine, and stores lean to the seedless melons with skimpy rinds.

Despite the setbacks, the canning of the rind I could find in a monster seedless, a lean 1/2 to 3/4 inch, was delish and worth it to me. After savoring what wouldn't fit in jars for the BWB, I suddenly didn't mind hot-soaking my arthritic hands to bake the ache. Surely flavors and odors from one's childhood is the best time travel ever!

August 1, 2011
7:51 pm

Mrs. Sugar

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I made these about 5 years ago with my step daughter who loves pickles. It was just a weird looking recipe, and being starved for excitement we made it. She chose grape flavoring, so the end result was a horrid looking dark army green pickle that was on the sweet side. We have not made them again, and I could go the rest of my life without having another. On the other hand, we love making and eating the hamburger sliced pickles with hot sauce and sugar – the Cajun upside-down style.