They have a cult following in the Mississippi Delta (but then, so does dating your cousin)
I tried it out on a minor scale using a quart jar of hamburger dills. I figured the flavor would get in them quicker. But I used a packet of the colorless cherry Kool-Aid my wife buys for our son because it doesn't stain. So my pickle slices had the tweaked flavor (more subtle than I thought)
but not the shock value of the color...which is at least half the fun.
I just like the idea of adding color, fruitiness and sweetness to a sour dill pickle. The recipe says they're done in a couple of days, but my gut tells me they'd be better like Crash is doing it with a week or two of soaking. I look forward to hearing how yours are received in Prescott.
Unless it's a brilliant plot to leave the guinea pigs curled up in fetal positions, calling out for their mommies at turn-in time.
