A GALLON jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.

Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.

But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid.

Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.

– A Sweet So Sour: Kool-Aid Dills

Photo credit: Tony Cenicola for The New York Times