Weekend Plate: The Koolickle

If you are familiar with Alton Brown, you may have heard of the success of his show ‘Feasting on Asphalt’. The main premise of the show is that Alton and crew motorcycle across the States eating only in ‘mom and pop’ restaurants.  This series is amazing and the people they meet are so fun to watch! In one episode, Alton feasts in the Mississippi delta and meets…. the Koolickle.


Oh yes. The Koolickle had a television debut. In an attempt to learn more I checked online for a definition. UrbanDictionary.com provided me with an informative and hilarious tidbit:

‘A Pickle that has been repickled with a brine consisting of a 2x normal Kool-Aid solution. Popular in the Missippi Delta and river areas.

In context:

Me: What is that? It looks like a Armadillo stomach!

Him: Oh, it's a Koolickle

Me: ?! ‘

If you are interested (and brave) below is a recipe as taken from Slashfood.com. I have heard the longer you can wait to eat these, the better so you can let the Kool-Aid flavor complete seep in.

KOOLICKLES

1 gallon jar kosher dill pickles
1 package unsweetened cherry Kool-Aid
1 pound sugar

Drain the liquid from the pickles into a large container. Add the Kool-Aid mix and the sugar to the liquid and stir until the sugar is completely dissolved. Remove the pickles from the jar. Slice them in half lengthwise, and return them to the jar. Return the liquid to the jar of pickles. Not all the liquid will fit, but make sure the pickles are completely covered. Place in the refrigerator.