Kool-ickles

If you can't find it, make it. That's what I always say. I've looked on the countertop of every gas station from Memphis, Tennessee to Columbia, Mississippi in search of this hard-to-find regional specialty and have come up empty handed so far. Legend has it that this Mississippi Delta-born pickle lives next to the pickled eggs and the pig's feet in every 
mom-and-pop shop this side of the Mason-Dixon..but the legend is wrong.


I've been in full-on pickling mode all summer, so I figured I'd give this one a shot, too. I made Wild Cherry and Lemon-Lime pickles out of Kool-Aid unsweetened drink mix.  I really think that they're both unexpectedly good -- and believe it or not, I don't even like Kool-Aid!


As I excitedly put these together, my wife pointedly asked what I was going to do with 2 quarts of Kool-ickles. "I'm going to make everyone who comes over here try 'em," I responded. That's just what I've done, with unanimously positive results. Why not pick your favorite flavor and make your own today?


Kool-ickles


7 small cucumbers (4 to 5 inches in length)
1 cup water
1 cup white vinegar
1/2 cup vegan cane sugar (like Whole Foods 365 brand)
1 teaspoon pickling or kosher salt
1 package Kool-Aid unsweetened soft drink mix (any flavor)



Quarter the cucumber and pack slices into a 1 quart glass jar. In a medium pot over high heat, bring the water, vinegar, sugar, salt, and Kool-Aid mix to a boil. Carefully pour the hot liquid over the cucumbers and allow it all to cool on the countertop. Place the lid on the jar and refrigerate at least 2 days before enjoying. (Makes 1 quart of pickles; Kool-ickles will keep in the refrigerator for up to a month.)