Wednesday, May 9, 2007

Kool-Aid Pickles?!

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.

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.

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.


Read the rest by John T. Edge.

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