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Kool-Aid pickles, Shack-Up Inn, Clarksdale, MS.
I bought these from Ms. Beverly Boddie at the Eastend Grocery in Cleveland, Mississippi. According to Garden and Gun Magazine:
[Ms Boddie] pierces her dills like pincushions before pouring on the sugar and double-strength Kool-Aid. That aids the seep and catalyzes the process whereby a onetime vegetable shades toward sour candy.
My sleeve tattooed wife and myself were quite the sight walking into the Grocery that afternoon and asking to buy two full jars of pickles. When we said that we were serving them as a wedding appetizer in a few a days, Ms Boddie reported that they weren’t quite “done” yet, so to eat them we should “pick them ones from the bottom.” We did so, and they were wonderful.