Coming soon to New York? Dill pickles brined in Kool-Aid. Though they started out as green dills, "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." Children are the biggest consumers and the trend seems to have started down in the Mississippi Delta. I'd like to try one. Just one.