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.
This post will be shared on these blog parties: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 ;)
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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.
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Justed posted my review of these pickles today on my blog. Thanx for sharing.
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