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Koolaid ?

Rymerpt

Rymerpt

Red jalapenos, habeneros, elephant garlic, red onion, pickling spice, water, vingar, star anis, lemon grass, salt, cinnomon, ginger, an apple, sugar, black cherry koolaide mix.


I had some pickled habs. I also had a jar of pickled hab/jal. I experimented.

The result actually tastes good.

Just thought id share.
 
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Question.
 
Did you make KA as in a drink with those ingreds or used KA as an ingredient in the pickling?
 
Either way its cray cray and I can dig it.
 
Hot Kool-Aid.
 
Just add ice and vodka.
 
Drink.
 
Repeat.
 
And Repeat.
 
And Repeat.
 
And if you're Scovie....
 
Repeat a lot more!
 
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Hello Blue,

Added sugar and koolaide straight from packet.


The two jars of peppers I had already pickled.

The KA was added when it all went into blender to make sauce.
 
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I used Grape Kool-Aid with a peanut butter sauce instead of grape preserves once.  I thought: sweet + grape taste, why not.
 
I ran into issues with the color making the sauce look almost blueish-brown (color dye separated from the sugar) - beacuse that's all it pretty much is... dyed sugar.  You may have more success using sugar in the raw, or white sugar and using extract oils with the flavor (look for a local spice store (penzy (sp?) or some kind of mom-n-pop spice and oil store) - and add the esters instead of using Kool Aid if you run into discoloration issues.
 
Then again, perhaps the blue dye they used was just crappy and not intended to be boiled.  All my sauces are brought to a near-boil or boiled for 20 minutes prior to bottling when I small-batch it.
 
I know it smells great, but I nixed it from my ingredients for tinkering.

Edit:
 
http://www.candyflavor.com/ - never used them but this is what I was referring to for flavored oils.
 
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