{"id":896,"date":"2007-05-11T12:47:48","date_gmt":"2007-05-11T17:47:48","guid":{"rendered":"http:\/\/www.vallentyne.com\/blog\/2007\/05\/11\/kool-aid-dill-pickles\/"},"modified":"2007-05-11T12:47:48","modified_gmt":"2007-05-11T17:47:48","slug":"kool-aid-dill-pickles","status":"publish","type":"post","link":"https:\/\/www.vallentyne.com\/blog\/2007\/05\/11\/kool-aid-dill-pickles\/","title":{"rendered":"Kool-Aid Dill Pickles"},"content":{"rendered":"<p><a href=\"http:\/\/www.nytimes.com\/2007\/05\/09\/dining\/09kool.html?_r=1&amp;oref=slogin\">\u00e2\u20ac\u0153They\u00e2\u20ac\u2122re easy to make a gallon,\u00e2\u20ac\u009d Ms. Williams said. \u00e2\u20ac\u0153You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit \u00e2\u20ac\u201d best in the refrigerator \u00e2\u20ac\u201d for about a week.<\/a><\/p>\n<p>Holy crap, I can&#8217;t decide if that sounds disgusting or not, but man I think I want to try one for myself.\u00c2\u00a0 I bet the kids would go bonkers for these things.\u00c2\u00a0 The colour alone is excellent, those are some funky pickles.\u00c2\u00a0 Saw this on Metafilter, I believe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00e2\u20ac\u0153They\u00e2\u20ac\u2122re easy to make a gallon,\u00e2\u20ac\u009d Ms. Williams said. \u00e2\u20ac\u0153You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit \u00e2\u20ac\u201d best in the refrigerator \u00e2\u20ac\u201d for &hellip; <a href=\"https:\/\/www.vallentyne.com\/blog\/2007\/05\/11\/kool-aid-dill-pickles\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-896","post","type-post","status-publish","format-standard","hentry","category-culture"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/piGNU-es","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/posts\/896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/comments?post=896"}],"version-history":[{"count":0,"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/posts\/896\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/media?parent=896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/categories?post=896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vallentyne.com\/blog\/wp-json\/wp\/v2\/tags?post=896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}