The Koolickle. What the heck is it? A dill pickle marinated in Kool-Aid®. Yes, that's all. And no, it wasn't our idea to combine the two. But we're glad it was someone's. And before you completely dismiss them, you should know that they're endorsed by Alton Brown. We quick-marinated ours in Cherry flavored Kool-Aid® in our Vacuum Canister and served them sliced over mixed greens with pear, pecans, and Gorgonzola. It was the perfect combination of salty and sweet.
Serves one
-Ingredients-
Koolickles (makes an entire batch)
(1) 32 oz. jar dill pickles*
1/2 packet Cherry Kool-Aid®
1/4 cup sugar
water
*Click here for a recipe to make your own- They really are better if you make them yourself. And you can make them in just 12 hours in a Weston Vacuum Canister
Salad
1 Koolickle
1 pear
2 cups mesclun salad mix
1/4 cup pecans
1/8 cup gorgonzola cheese
balsamic vinaigrette glaze, to taste
-Tools-
Michael Symon or Realtree Vacuum Sealer
Weston Vacuum Sealer Canister
Weston Mandoline Slicer
Weston Apple Peeler
Step 1: Making Koolickles
Combine all ingredients in a
Weston Vacuum Sealer Canister. Be sure to pour both the pickles and the juice into the canister. Pour enough water into the canister to cover the pickles (about 1/2 cup water). Attach the canister to your
Michael Symon or Realtree Vacuum Sealer, press the marinate button twice, and allow the vacuum sealer to cycle through its 20 minute quick marination mode. Once complete, check that the vacuum canister is securely sealed, and refrigerate for at least 24 hours. The resulting pickles will be deliciously sweet and salty.
Step 2: Slice the Koolickles
Use a
Weston Mandoline Slicer to slice the Koolickles perfectly. A
Michael Symon Stainless Steel Mandoline or
Weston Mandoline will allow you to crinkle cut the pickles.
Step 3: Peel & Slice the Pear
Place the pear onto the
Weston Apple Peeler and turn the handle to peel and slice the pear at the same time. You will end up with one long pear spiral which you can simply break into individual pieces.
Step 4: Serve
Place the mesclun mix into a bowl and top with the koolickle slices, pear, pecans and gorgonzola, then drizzle with balsamic glaze.
