Thursday, May 10, 2007

Kool-Aid Dill

I like to look at the NY Times Dining & Wine section every week. To see what articles they have on food and to see what recipes they are featuring. This article caught my eye about Kool-Aid Dill which are pickles made with Kool-Aid.

I took this part from the article saying how they make them:

“They’re easy to make a gallon,” Ms. Williams said. “You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything. A while back I made a mistake and bought a jar of pickle chips instead of halves or wholes. Came out fine. This whole Kool-Aid pickle thing is going so good, you wonder why somebody hasn’t put a patent on them.”

I also saw yesterday that ljcblog also wrote something about the article.

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