Crimson cukes

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The Kool-Aid pickle, from The New York Times, posted by ljc

This just in from the Just-Because-You-Can-Doesn’t-Mean-You-Should Dept.:

The Kool-Aid pickle. Straight out of the Misssissippi Delta, where it’s sometimes known as the “koolickle.” Pour out half the brine from a jar of pickles and replace with your favorite flavor of sugared chemical dye. Let seep for a week, and then loose upon an unsuspecting world.

A New York Times article, now beyond the pay wall, is excerpted here. (Best comment: “Add a couple pig knuckles and you’ve got a meal.”)

Looks like the deep-fried dill at last has a serious rival in the Deadly  Vegetable Derby.

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Filed under stunt-cooking, vegetables