The Koolickle Test – Part Deux

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grape-koolickle-jar.jpg

I just made me some of that purple stuff.

I was planning on doing a gallon batch of these hoes but the weather is starting to turn shitty and I didn’t want to leave the house.  Luckily I had a decent-sized jar of motherfucking Shopper’s Value kosher dillz in the pantry.

So this time, learning from the last (and not awesome) Koolickle Test, I decided to do things a bit different.  Here’s the deal:

1 cup of sugar
1 packet of purple Kool-Aid
24 oz. water (I used purified because I’m ballin’ like that)
32 42 oz. jar whole kosher dill pickles

I drained all of the pickle juice from the jar and topped it off with the Kool-Aid mixture.  Now the pickles look tough as hell sitting in motor oil.  I just got done moving it to the refrigerator where I plan to let it sit for at least two weeks.  Hopefully there is enough purple to really soak into the pickles, unlike the lame red batch.

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8 Responses to “The Koolickle Test – Part Deux”

  1. Hillary Thomas Says:

    Sweet hell! I was led to your site by my husband (who discovered your recent general tso’s philly steak sandwich) and I cannot stop.

    When you said you were going to fry a Tur-duc-hen, I was all, “HELL YES!”

    But this Koolickle? I think I threw up in my mouth a bit!
    And the Durian?
    Oh man, that shit is NASTY!

    Keep it coming!

  2. MF Grocery Says:

    I’m going to start another batch tomorrow but mix the Kool-Aid powder and suger in the pickle juice. Maybe that’s the secret.

  3. JT Says:

    You need to use twice the amount of kool-aide per water mix to get the super solid color. So, 2 cups sugar, 2 packets of the purp in the same amount of water/pickle mix as you would use for one packet. That’s how we rolled… then again, Sandy snuck some more sugar in there while I wasn’t lookin cause she’s all down with diabetic comas ‘n what-not 😉 Also, if you cut them length-wise it will help the color permeate the pickle much faster. We stabbed them at first which didn’t work. Once Sandy cut them lengthwise, it was only about a week or two later that the color had spread almost throughout the entire pickle.

  4. MF Grocery Says:

    If anyone else has ever successfully made these shits please drop some knowledge.

  5. Hillary Thomas Says:

    You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything.

    A pound of sugar, Shylock.
    Good luck.

  6. Sandy Says:

    dudes…seriously, i only added more sugar cuz the original article said just that…double strength kool-aid and a POUND of sugar…
    i don’t even like sweet pickles…

    AND, yes, have to cut into them to get the color to take…i’ll try the purple ones…tho I might be spitting into my napkin again…

  7. MF Grocery Says:

    I think they are saying use a pound of sugar on a one gallon batch. Also, I took a knife down the side of each pickle, barely puncturing the skin. I believe that should be enough to allow penetration (AYO!).

  8. MF Grocery Says:

    I made the other jar using the pickle juice instead of water. Sarah said “it’s not my style”. Awesome.

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