Kool-Aid pickles! These sweet, sour, salty, treats are a hidden gem in the deepest South. Take dill pickles, dump the juice, and fill the jar with double strength Kool-Aid (pick any flavor). I like to take it to a whole 'nother level, and throw some habanero pepper in for some heat.
Not necessarily a great food for wine, but pair these with an ice-cold shot of Vodka and we're talking "Hells Bells!"
Just so you know that I'm not making this up, The NYT wrote a story on Kool-Aid pickles last year.