Pickle options include Kool-Aid, deep frying | TahoeDailyTribune.com
YOUR AD HERE »

Pickle options include Kool-Aid, deep frying

The Associated Press
Bill Johnson / The Associated Press / Shavarda Lott holds up a Kool-Aid pickle at Fred's Quick Pack in Metcalfe, Miss., last month. While jerky may be de rigueur at gas stations and convenience stores elsewhere in the country, in the Mississippi Delta, it's Kool-Aid pickles soaking in giant mayonnaise jars by the cash register that draw customers, especially children.
ALL |

For the ultimate in sweet and sour, try Kool-Aid-soaked dill pickles, a staple snack from the Mississippi Delta. Or if savory is more your style, try deep-fried dill pickle chips.

Kool-Aid Pickles

Start to finish: 2 days, 30 minutes active

Makes one 46-ounce jar of pickles

46-ounce (1 quart 14 ounces) jar whole dill pickles

1 cup sugar

2 cups water

2 packets red Kool-Aid (such as cherry flavored)

Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.

In a large measuring cup, combine the sugar, water and Kool-aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.

Cover the jar and refrigerate at least 24 hours.

Fried Dill Pickles

Start to finish: 15 minutes

Makes about 2 dozen pickle chips

1 cup buttermilk

1 large egg

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Vegetable oil, for deep frying

4 large, crisp dill pickles, cut into 3/4-inch chips

In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the buttermilk mixture until blended and smooth.

In a medium cast-iron skillet, heat about 2 inches of oil to 375 F. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot.

— Recipe from James Villas’ “The Glory of Southern Cooking” (Wiley, 2007, $34.95)


Support Local Journalism

Support Local Journalism

Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

For tax deductible donations, click here.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User