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Expected places for pickles are in a pre-meal bowl at a Jewish deli (dill and half-sour, whole or bisected), in a hamburger’s bun (chips, sweet or dill), with pate and cold cuts (gherkins), and in chicken salad or potato salad (chopped, sweet). Battered and fried dill pickles, which one story says were first served at the Hollywood Cafe in Hollywood, Mississippi, have become a popular drink companion and side dish in taverns and casual restaurants, as well as a favorite state-fair snack. A very interesting customized pickle will be found in Topeka, Kansas, where Porubsky’s Grocery makes horseradish pickles – dills infused with horseradish, mustard, and hot pepper. A strangely popular modern snack in Texas and the Ozarks is the pickle-sickle, which is a popsicle made of pickle juice. Its cousin is the southern koolickle: a whole dill marinated in Kool-Aid.