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Recipe(tried): Kool-Aid Pickles - Koolickles

Preserving - Pickles, Relishes
KOOL-AID PICKLES - KOOLICKLES

These were featured on the Food Network show Feasting on Asphalt with Alton Brown several years ago. I adapted this recipe from several online recipes.

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. This will allow the Kool-Aid color and flavor to soak into the pickles. Return the pickles to the jar.

In a large bowl, combine sugar, 2 cups 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.

You end up with a sweet, sour, salty pickle treat, similar to bread and butter pickles.

Makes one 46-ounce jar of pickles.
MsgID: 1436145
Shared by: R. Barton - Sacramento, CA
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