Sometimes you just don’t question where ideas come from. This was one of those times. A Facebook invite popped up from a friend for . . . a Pickle Party!
He provided the vinegar, liquids, and spices, and everyone brought their own jars and whatever they wanted to pickle.
The Fellow and I ended up bringing mushrooms and green peppers since that was what I had in the fridge. We made an apple cider brine that I feel pretty confident will turn out yummy.
We quickly realized that having multiple pots of vinegar boiling in an enclosed space was probably not the best of ideas, but once we got the windows open and fans going, it cleared out. It was a lot of fun; everyone chatting and swapping ingredients, recipes, and ideas!
Our host also made a special appetizer in advance – Koolickles. Yes, you read that right. Koolickles. Kool-Aid soaked pickles. Apparently, they are a delicacy from the Mississippi Delta region. They are a cherry, sweet, dill pickle infusion, and they are amazing!
Here’s the recipe from Taste of Home.
- 1 jar (32 ounces) whole dill pickles, undrained
- 2/3 cup sugar
- 1 envelope unsweetened Kool-Aid mix, flavor of your choice
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar ,and Kool-Aid, stirring until sugar is dissolved. Set aside.
- Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for one week before serving. Store in the refrigerator up to two months. Yield: 3 cups
Try it; it’s interesting!