Kool-aid pickles...

The latest taste treat in the Delta region of Arkansas is 'Kool-aid pickles'.
They have gotten so popular here that the New York Times ran the following story:

Nuclear pickles

Thank goodness for the Mississippi Delta. It’s given us Doe’s steaks. It’s given us tamales. Arkansas was quick to replicate these food finds. But what about this new one?

The New York Times reported last week on the huge popularity of dill pickles cured in Kool-Aid. They’re sold in convenience stores at nearly every Mississippi Delta crossroads and they’re wildly popular with school kids, who often sell them at neighborhood stands and school fund-raisers.

Curing a dill pickle in Kool-Aid produces a sweet-sour delight, apparently, and the recipes are jealously guarded. The process also produces a pickle of scary hue, from the radioactive red pickle used to illustrate the New York Times food section article to a blue hue never seen in any part of the natural universe. Our question for readers is this: Has the Kool-Aid pickle negotiated the passage across the wide Mississippi River? Is it being sold in Arkansas? Inquiring minds want to know. (One Arkansas Blog reader has already reported an Arkansas variation of some years back: A gallon jar of dill pickle chips marinated in a bottle of Tabasco and five pounds of sugar.)

We have fried pickles in Tennessee, but I've not seen these yet.