Thomas Arthur Schaefer

Thursday, January 20, 2011

Tuesday, January 18, 2011

Closed Blowholes

KANKA - Monroe Knockout 01 (5x7 postcard)

Monday, January 17, 2011

Aging Population Order

My Kool-Aid pickels in progress (Cherry & Grape). Slightly different set-up from instructions below. This is them as soon as they were canned. I have a week to go still. Very exciting.
Kool-Aid Pickles are delicious! Also called Koolickles, they are eaten all over the south, but they are particularly popular in the Mississippi Delta area. Just like one might expect, Kool-Aid Pickles offer a sweet and sour taste sensation. Follow these directions to learn how to make a Kool-Aid Pickle.

Things You'll Need:
1 Gallon Jar of Dill Pickles
1 Package of Unsweetened Kool-Aid (your favorite flavor)
1 lb of plain White Sugar
1 Gallon Container

The first thing you will need to do in order to make Kool-Aid Pickles, is drain the pickle juice off of the jar of dill pickles and into the empty gallon container.

You can use any kind of dill pickles, but I find that Mt. Olive Pickles are best - they still utilize the classic pickle recipe and it produces a very tart taste instead of the more recently common "cucumber" like taste. Mt. Olive makes a "sour" dill pickle line, but be sure to get the plain old kosher dill pickle jar.

Add the Kool-Aid and sugar into the pickle juice and mix until the sugar is completely dissolved. Remember, you can use any flavor of Kool-Aid, but cherry (red) and lemon-lime (green) are the most popular Kool-Aid Pickle flavors.

Some people like to cut the pickles length-wise, and some like to leave them whole. You could cut some up and leave some whole the first time you make Kool-Aid Pickles so that you can see which way you prefer them best.

Finally, you can pour the Kool-Aid Pickle brine (that is what you have made with the Kool-Aid, Sugar, and Pickle Juice) back into your jar of pickles. Make sure that the pickles are completely covered, tighten the jar, and then refrigerate. Your Kool-Aid Pickles will be ready in approximately one week.