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Wednesday, June 22, 2011


Surprisingly, they aren't too sweet at all...more sweet-and-sour. The more they sit in the brine, the more Kool-Aid they absorb. I think they're at their best between 24-48 hours.

1   46-oz. jar of Kosher pickles (whole)
2   small packs of cherry Kool-Aid powder
2   cups warm water
1   cup sugar

Open the pickle jar and dump the brine. Remove pickles and slice each pickle in half lengthwise. Pack pickles back in jar. Mix warm water, Kool-Aid, and sugar together; stir until the sugar is dissolved. Pour Kool-Aid mixture over pickles. Cap the pickle jar and place in the refrigerator for 24 hours. For more flavor, leave pickles in brine for several days.