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Kool-Aid Pickles

These bright pink beauties are extraordinarily refreshing on a hot summer day
Course: Canning, Condiment
Cuisine: American
Servings: 1 (32 oz.) jar

Ingredients

  • 1 jar (32 oz.) whole kosher dill pickles undrained
  • 1 pkg. unsweetened cherry Kool-Aid mix or flavor of choice
  • 2/3 c. granulated sugar

Instructions

  • Drain pickle juice into a mixing bowl. Add the Kool-Aid mix and the sugar to the liquid and stir until the sugar is completely dissolved. Set aside.
  • Slice pickles into spears; return to the jar. Pour Kool-Aid/juice mixture over pickles. Not all of the liquid will fit, but make sure the pickles are completely covered. Discard any remaining juice.
  • Cover and refrigerate for 1 week before serving. Store Kool-Aid pickles in the refrigerator for up to 2 months.