09/04/2026
The birth of the St. Louis murder pickle
Readying up a batch of St Louis Murder pickles for garlic fest next month .
When we released this pickle technique a few years ago, it hit the Internet by storm .
 it was born out of the idea of an old southern tradition of making what they call Kool-Aid pickles. I thought about it and said why not leave that unhealthy crap out, skip the hot bath can for a much healthier probiotic barrel ferment and ferment them with highly colorful vegetables instead of crap.
They say Kool-Aid pickles were invented for kids, but why not give them something healthy instead ?
Beets are very healthy, but a lot of people say they don’t like the taste.
The awesome thing about THESE pickles is , they are polish kosher style, which means with garlic and dill and black pepper….. You couldn’t taste the beets even if you tried 😆
They instantly became a hit with the children of our CSA members . We had kids clamoring for pickles.
The recipe was simple, we used our garlic insanity Polish kosher dill pickle recipe and fermented them with Detroit red beets , the most colourful of the entire beet family .
The pickles soaked up the beet juice and the beets nutrition and we got kids to eat a healthy snack  and the incredible part about that is they demanded it !!! 
Now, there are many people that ripped off this technique from me and I’m OK with that because they say that imitation is the highest form of flattery.
Some people accused me of giving it the “horrible “ name of St. Louis murder pickle .
Now we often said that cooking with beets was messy because it always looked like you committed a murder in the kitchen. 😆
I still see that today and I’ll die on that hill 😆
But In fact, originally, we didn’t have a name for this and it was the kids of our CSA member who gave it this name.
We decided to keep it for them .
We will be releasing a new Farm box collection and you can get these shipped directly to you
The goal of this post is not to sell St. Louis murder pickles but instead is an inspiration to you to rethink probiotic vegetable fermentation and food colours. We have safe colours around and in some awesome healthy foods too .
I make a beet-Aid koolaid knockoff utilizing fruit juices too 😆

