Tastebud Chicago

A few weeks ago, the New York Times ran an article on kool aid pickles, which pretty much blew our minds. We thought they sounded like a yummy summer treat, so we tried them out this week. Here’s our recipe:

1/2 jar of mini dill pickles
1 packet of cherry kool aid
1/4 cup of sugar

Add the sugar and kool aid to a quart jar filled
with the pickles.  Don't worry if the jar has some pickle
juice in it.  Our jar had a bunch of chopped onions
floating in it, and it went just fine.  Fill the jar to the top
with water, cap it and shake.  Leave the pickles in
your fridge for a week.  Then eat them. 

They're crazy.

Folks, we were skeptical. These things are crazy good though, jump right in. Don’t be afraid of the red pickles. The red pickles are there to freak out the squares. You’re not a square, right? You’re a cool dude. The kind of cool dude that wants to eat a crazy red pickle. Get out there red pickle eater…face the world…proclaim your love of oddly colored foods!