A bizarre, misbegotten idea for a snack? Sure sounds
like it. But so does sugared-up mashed beans wrapped
in sticky rice dough, and I love daifuku.
What you need:
I heard about this from an
article in the New York Times. The gallon-sized
recipe in that article calls for double-strength
Kool-Aid plus a pound of sugar; take the pickles out
of their natural vinegary habitat and soak them in the
Kool-Aid mix for a week. Me, I'm not into large-scale
production. My scaled-down version was to take one of
those individual packets, the unsweetened ones meant
to make one pitcher of drink, and mix that into a cup
or so of water. Add double the proper amount of sugar.
Mix really well. Put in a tightly-sealable container.
Take some sliced pickles - I used pickles
sliced into long, thin wafers, perfect for sandwiching
and absorbing alien flavors quickly - and blot the juice
off of them. put them into the Kool-Aid mix, seal the
container, and leave in the fridge for three days.