Pickle juice running into my french fries? No problem — I love those dill flavored potato chips!
Speaking as a lover of all things pickled, I can tell you that unless you do it with dills, you’re not going get anything terribly interesting.
I just always thought that the stackers were so big because they were cut on the bias?
That certainly explains things. I thought I’d seen the bird advertising something large and round.
Threats from you heretics will not sway me from my stated opinion on sweet pickles! Bring it, I say!!
Silenus, you prude! 
So I’d just opened the kool-aid pickle article when my husband walked in and went, “OH NO! What the hell is that?!”
I told him, he read it. Now he’s making some. I hope you are satisfied, Tuck.
The other half is a sweet pickle eater. Hmph. I guess that’s the whole yin-yang thing, eh?
The Hell-Fire Pickle chips at Famous Dave’s are the best sweet pickles I have ever had, and I’ve eaten lots. Nice bite to them. Faruiza, hie thee down the freeway and make your hubby happy.
[Leonard Nimoy] My work here is done. [/LN]
Fine.
When ya’ll become stumbling, incoherent zombies with Kool-Aid ™ stained lips, terrorizing the countryside, crying out, “Dills! Dills!”, Don’t Blame Me.
:rolleyes:
YES! I have found my twin.
They’re ROUND!? ::goggle::
Dill in general is gross. Sweet pickles are sublime, the casual combonation of savory and sweet in a vegitable based delivery platform. Bread and Butter pickles even more so. People who like dills should be forced to eat those fecal appearing dills sealed in the Slim Jim syle wrappers sold at 7-11 and leave the real pickles to the rest of us.
I receive your concept with interest, and wish to subscribe to your newsletter.
Brine and Dandy is available at most major newstands.
I have started my Kool-Pickles. I have chosen Raspberry, and cut the sugar by 1/4 since I wasn’t even sure if that much sugar would dissolve in that much brine. Also, I am taking the risky step of leaving the pickles at room temperature for a day. I figure that will help with the absorption process and it is unlikely that there will be some kind of contamination.
Yes, and “they couldn’t hit an elephant at this dis…” 
How long do you think I can leave them at room temp? I’m a little disappointed with the absorption at one day.
I dunno. I’ve been keeping mine in the fridge.
Well, I polished mine off and here’s what I have to say, the longer you let them go, the sweeter they become until the end where they’re almost indistinguishable from a sweet pickle. A couple of days after you’ve put them in the mix is about right.
How I made them is I dumped brine and all into a new container, mixed in the Kool-Aid powder, added the amount of sugar called for on the package, then just enough water to cover the pickles. I shook it vigorously to give everything to blend, and stuck it in the fridge.
I think that is the difference between your desired kool-aid pickle and mine. I’m going for the sweet pickle. As such I have left my pickles outside the refrigerator for the past week. I think in a week I will try one. Next time I may add some extra packets of Kool-Aid for more zing.