What Are Koolickles / Kool-Aid Pickles?
To start, grab a jar of pickles and some Kool-Aid powder.
Kool-Aid pickles, anyone? I love pickles of all shapes and sizes, but the sweet and fruity gustation of Kool-Help plus a vat of vinegar-soaked cucumbers leaves me a little skeptical. I would even so totally try information technology, though. Kool-Aid pickles are sure to surprise your sense of taste buds, and will most likely turn some heads in your kitchen, too!
What Is a Kool-Aid Pickle?
At start glance, the combination may sound like a recipe for disaster. But people accept been soaking pickles in Kool-Aid for quite some fourth dimension down South. Mississippi is the birthplace of Kool-Aid pickles, which people have nicknamed "Koolickles."
The colorful and crunchy products are a combination of dill pickles and Kool-Help powder, and fit the pickling culture of the American South quite well. (Even if you aren't from Mississippi, we can teach you how to pickle peaches, chard, Brussels sprouts and more like a pro.) Convenience stores make and sell these snacks by the dozen. You lot can discover them under fun names like "SnoCo Pickles," which are fabricated with snow cone syrup, and "Pickoolas."
What Do Kool-Aid Pickles Taste Like?
Curing in a tightly-sealed bath of vinegar, sugar and Kool-Aid pulverization adds some sweetness to the pickles, and so expect bites both fruity and somewhat sour. Most people either dearest pickles or can't stomach them!
How to Make Kool-Assistance Pickles
Learning how to make Kool-Aid pickles is elementary, and we even have a step-by-step video from TikTok by @jen.eats to share!
@jen.eatsKool-Assistance pickles ❤️♬ original audio – Jen ❤️
Start off your Kool-Assist pickles by grabbing your favorite jar of dill pickles. They tin can be spears or chips, or any other type of pickle that's already sliced. Drain the brine into a separate jar, and add the Kool-Aid pulverisation of your option to the pickles in the jar. (If the Kool-Assist powdered is unsweetened, add sugar, besides.) Then, just pour the brine back in, encompass tightly and milk shake! Nosotros recommend curing the pickles in the refrigerator for about a week for maximum color and flavor.
Cheque Out More than Regional Foods You've Probably Never Heard Of
Kool Help Pickles (Mississippi)
These are exactly what they sound like: pickles soaked in Kool Assistance. Plant in the Delta region of Mississippi, they sometimes go by the name "Koolickles." If you have a craving, you can make your ain. The cherry flavor is traditional, just choose whatever colour Kool Aid y'all similar. For total Kool-Assist saturation, cut the pickles lengthwise in half before brining, or showtime with spears.
Chocolate Gravy (Appalachia)
In a bottom-known variation on the famous biscuits and gravy, some Southerners make a thick chocolate gravy to become with their biscuits. The combination of luscious chocolate and flaky biscuits is a special-occasion treat; this is non an every weekend indulgence. The gravy has a consistency somewhere between hot fudge sauce and chocolate pudding.
Rattlesnake (Southwest)
In the American southwest—especially Arizona and Texas—residents sometimes call rattlesnake "desert whitefish." The venomous snake is served up in all imaginable ways: breaded and deep-fried, in chili and stew, grilled or sautéed with butter and herbs. The most common dishes are rattlesnake chili and barbecued snake meat.
Reindeer (Alaska)
In Alaska, reindeer turns upwards on lots of eating place menus, as well as in supermarket meat cases in the form of sausage and hot dogs. Reindeer store fatty on the exterior of their muscles, resulting in incredibly lean meat.
Poi (Hawaii)
This traditional Hawaiian dish gets a raw bargain from tourists, who unremarkably try it once when visiting the islands. The grayish-imperial mass can exist visually unappealing, but it'due south non intended to be eaten as a master grade. Poi is fabricated by steaming the corm, or the root of the taro plant, then pounding it into paste. Poi can either exist "sweet" (fresh) or "sour" (fermented), and is served as an accompaniment to salty foods, like kalua pork or island fish served raw or cooked. You might not have access to raw taro or poi, simply you tin can make your ain Kalua Pork to get a taste of Hawaii.
Pork Scraps (Regional)
German immigrants brought a traditional dish fabricated of pork scraps (use your imagination, and don't ask too many questions)—to the United States, and dissimilar pockets of settlers all developed their own flavour. Each dish consists of the leftover parts of the pig, boiled with some sort of binder, and then pressed and baked in a loaf pan. The loaf is sliced and fried, usually as a breakfast food. In Pennsylvania, it's scrapple (fabricated with cornmeal); in Northward Carolina, it's livermush (similar, but with more liver); and in and around Cincinnati, it's goetta, and made with steel-cut oats and either beef or pork. Recipes for homemade scrapple and goetta call for footing pork or sausage—and they're delicious.
Alligator (Gulf Coast)
In the Gulf Coast states, alligators turn up even more frequently on menus than they do in people'southward swimming pools. Down in Florida, gator meat is cut in to chunks and deep-fried, similar craven, or mixed up and fried every bit fritters. In New Orleans, you can get sausage fabricated with alligator and pork, or order a spicy etouffee stew that contains gator.
Provel Cheese (Missouri)
This processed cheese (retrieve Velveeta) is a mixture of provolone, cheddar and Swiss cheese (with some liquid smoke thrown in for added flavor). Information technology's especially popular on hamburgers and pizzas. Provel cheese is the definition of a local specialty—practically no 1 exterior of St. Louis, Missouri has heard of it.
Cheese Curds (Wisconsin)
Curds are one of those foods that outsiders have never heard of, but people from the region can't believe outsiders take never heard of. They're produced equally role of the cheese-making process. (Recall curds and whey, like Little Miss Muffet.) The fresher the curd, the better the "squeak" information technology makes when you consume it. In the upper Midwest—Wisconsin, particularly—curds are a longstanding favorite, and are eaten both fresh and deep-fried.
Fry Sauce (Utah)
If you gild a burger in Utah, information technology'll likely come up with a pinkish, vaguely familiar sauce that you didn't ask for. Don't worry — it's simply a premixed offer of mayonnaise and ketchup that's served alongside French fries in the Beehive Country. You can even buy it bottled! Other parts of the country may phone call it strange, but they've wholly embraced various dipping sauces for their fries, so what'south the difference, really?
Lutefisk (Minnesota, North Dakota)
Lutefisk wears its Nordic heritage proudly, and is a seasonal tradition in Scandinavian communities in upper Midwestern states like Minnesota and North Dakota. Information technology's stale whitefish, soaked in lye and then boiled, resulting in a gelatinous food that's served at Advent, in the beginning of the holiday flavor.
Tomalley (Maine)
In the heart of a cooked lobster is a soft green mass; it's a digestive gland that, according to those who dearest information technology, has an ultra-concentrated lobster season. The tomalley tin be eaten as-is, or used in soups and sauces. It'due south definitely a thing in Maine cooking, although we'd adopt to stick with the tails.
Buffalo Ribs (Arkansas)
Guild ribs in Arkansas—and y'all won't be getting pork or beef. They're actually from a freshwater whitefish called the buffalo fish. The ribs are surprisingly large, and are served deep fried, of course. They also get past the name "fish ribs" to distinguish them from buffalo chicken, pork and beefiness ribs in a Buffalo sauce and actual buffalo (bison) ribs.
Clam Pie (Connecticut)
There are a couple of unlike dishes that go by the proper noun "mollusk pie." The New England potpie-style dish (as well known equally Cape Cod Clam Pie) while succulent, isn't all that surprising. Simply clams on pizza? That's what y'all'll find in Connecticut—clams, removed from their shells, and used as a topping on a white-sauce pizza. Find more than deliciously weird pizzas to make at home.
Geoduck (Pacific Northwest)
A deep-water clam, the geoduck alive along the coastline of Washington and British Columbia. The raw clam tin be strange to look at—fifty-fifty intimidating, at upwardly to iii anxiety long. But of course you don't eat the whole matter in ane become; it's sliced and served upward in stir chips, deep-fried, sautéed in butter or thinly sliced and eaten raw, similar sashimi.
Pickled Pigs Feet (South)
One of those dishes that hasn't traveled much exterior the Southward, pickled pigs feet are exactly what they sound like. The pigs feet are dull-cured in white vinegar, salt and spices, then preserved in jars. Also known equally "trotters," they're usually eaten straight from the jar with hot sauce.
Dutch Letters (Iowa)
These pastries aren't oftentimes seen outside of Iowa, which is a shame, considering they're succulent. The well-baked pastries are filled with almond paste and topped with sugar; while they're traditionally fabricated in an S-shape, the pastry chef has the final say! If you lot want to make your own, nosotros've got the recipe.
Butter Burger (Wisconsin)
For visitors to Wisconsin, it may seem strange to have a generous pat of butter on height of your burger, but it's the Dairy State — why wouldn't they do this? If you're looking for an alternative, you could always get to Connecticut, where they steam burgers, rather than frying them. The cheese is steamed separately and poured over the burger like a sauce.
Peanuts in Coke (South)
Eating peanuts in Coke is a tradition that'south embraced from Texas to the Carolinas and some parts of Virginia, but would raise eyebrows anywhere else. To do it right, drink some of the soda to make room, and so pour in a bundle of salted peanuts. The origins of this practise are debated, of grade, merely the most common explanation is that information technology was started by truck drivers and other workers every bit the best mode to keep a hand costless (or free of peanut oils) during piece of work.
Garbage Plate (New York)
For a garbage plate, you'll need to go to upstate New York. It starts with potatoes (dwelling fries or French fries), macaroni salad and baked beans. Pinnacle that with some kind of food that would normally be the heart of its own sandwich—hot dogs, sausage, chicken tenders, eggs. Finish it off with mustard, chopped onions and a basis beef chili. Nick Tahou Hots, a Rochester restaurant, is more often than not accepted as the home of the original garbage plate.
Gumbo Potato Salad (Deep South)
If you order gumbo in the deep Southward, information technology might come with a dollop of murphy salad floating on height (or on the side). Fifty-fifty inside the region, opinion is divide on this one—those who swear by it and those who have never heard of it. Stirring the potato salad into the gumbo would be a false pas; instead, have a spoonful of the potato salad, dip in the gumbo and swallow. To attempt it at abode, brand ane of our recipes for gumbo, either with chicken and sausage or seafood, and whip up a potato salad that has no eggs or pickles.
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Source: https://www.tasteofhome.com/article/how-to-make-kool-aid-pickles/
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