KoolAid Pickles Receipe
Here's the recipe that I used. I adapted this from several online recipes. This recipe
is in my own words and not copied from any other source.
Prep time: 10 minutes
Soaking time: 24hrs to 1 week
1 - (46-ounce) jar whole dill pickles (not kosher due to garlic), drained
1 - cup granulated sugar
2 - cups water
2 - packets unsweetened Cherry Kool-Aid (the size that makes 2-quarts)
Drain the juice from the pickle jar. It's not used in this recipe.
Remove the pickles from the jar and cut each one in half lengthwise.
Return the pickles to the jar.
In a large bowl, combine sugar, water and the contents of the two Kool-Aid packets.
Mix until the sugar has completely dissolved.
Pour enough of the liquid into the pickle jar to cover the pickles.
Replace lid on jar and refrigerate at least 24 hours. Several days to a week is better.
Makes one 46-ounce jar of pickles.
You end up with a sweet, sour, salty pickle treat, similar to bread and butter pickles.
The Dallas Morning News did a story about Kool-Aid pickles in July - very interesting. I had never heard of such a thing. There's a recipe, too - seems similar to the one Antilope has posted.
Here's a link to the article:
If you make them, be sure to give us a detailed report. I can't decide if they sound good or bad. Antilope said they are sorta' like a bread and butter pickle. I think that sounds good. Let us know!