Kool-Aid Pickles

July 08, 2007

46-ounce (1 quart 14 ounces) jar whole dill pickles

1 cup sugar

2 cups water

2 packets red Kool-Aid (such as cherry flavored)

Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.

In a large measuring cup, combine the sugar, water and Kool-aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.


Cover the jar and refrigerate at least 24 hours.

Makes one 46-ounce jar of pickles

Fried Dill Pickles

1 cup buttermilk

1 large egg

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Vegetable oil, for deep frying

4 large, crisp dill pickles, cut into 3/4-inch chips

In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the buttermilk mixture until blended and smooth.

In a medium cast-iron skillet, heat about 2 inches of oil to 375 F. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot.

Start to finish: 15 minutes

Makes about 2 dozen pickle chips

- Recipe from James Villas' "The Glory of Southern Cooking," Wiley, 2007, $34.95

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