If you have no idea what I’m talking about, watch this vid by the one and only notaredhead, Becca Cord. It made me salivate.
No, you dirty pervies, not Becca… the Kool-Aid pickles! She did make it look hella sexy, though.
Feel free to read how she blogged about it. I waited a week, but no mention of how they tasted, as Rara asked. Oh noes. I figured I’d have to take matters into my own hands after Amy Reese tweet-promoted the post:
That was a week and a day ago, just enough for everything to marinate right. Now, with the zucchini pickles, I’d overseasoned those when I canned them up, so I actually took out the brine in that jar. They turned out the best, I think– they tasted rather like pickled apples. If you’ve ever made mock apple pie with zucchini, I’m sure that comes as no surprise to you. Furthermore, this tells me that it would be easy enough to take Kool-Aid or other drink mix and just make it a part of the canning process. Canning pickles is generally hot kettle/raw pack anyways, so I’d just add the Kool-Aid and sugar at the time I made up the pickling brine.
Anything to use up zucchini, right? Any sort of squash, including zucchini, tends to do a “divide and conquer” in the garden anyways.
This just further cements my “Southern journey”, I guess… supposedly, this comes out of Mississippi. No, seriously, I had an online friend from Georgia ask me if I wasn’t secretly Southern because of my mannerisms and my hearty appetite for Southern-style food. I told her it was likely all the Texan/Okie transplants that I grew up with, especially in Benton City.
HEY KOOL-AID, THESE PICKLES TASTE GREAT! (Even though I used Wyler’s.)