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Pickles in Kool-Aid is treat from Delta




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.


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