I recently saw these in my favorite magazine Country Woman, and thought why not give them a try! I put the red ones in a Christmas container, just seemed right. They do taste like Kool-Aid, very unique! The recipe called for slicing whole pickles but I just bought a jar already sliced. It also didn't call for spears but I experimented with them as well.
1 jar (32 ounces) sliced or spear dill pickles, undrained
2/3 cup sugar
1 envelope (.14 ounce) unsweetened Kool-Aid mix, any flavor
Drain pickles, reserve juice. Combine the pickle juice with sugar and Kool-Aid, stir until sugar is dissolved.
Return pickles to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate one week before serving.
I used different jars but the pickles can be put back in the jar they came in.

Gold Star Wednesday
Foodie Friday
Mouthwatering Mondays
What's on the Menu Wednesday
These Chicks Cooked
Full Plate Thursday
Tempt My Tummy Tuesday
I live in Hastings, NE -- birthplace of Kool-Aid, lol. Our annual Kool-Aid Days event is in a couple of weeks and I have a Kool-Aid post planned -- may I link to your post too? It will make a great addition ;)
ReplyDeleteBlessings!
Gail
How interesting! What flavor of Kool-Aid did you use? Was it cherry?
ReplyDeleteHow fun! My little guy would LOVE those!
ReplyDeleteWhat a great idea! I can already think of so many different ways I am going to use this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon! Hope you are having a great week end.
ReplyDeleteMiz Helen
I have never heard of anything like this. I am sure my niece would love making these.
ReplyDeleteHoly Cannoli Recipes
Justed posted my review of these pickles today on my blog. Thanx for sharing.
ReplyDelete