Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
September 26, 2007

Kool-Aid Pickles




1 gallon jar of whole Dill Pickles

2 cups of Sugar or Splenda

4 cups Water

4 pkgs. Cherry Flavor Kool-Aid

Start to finish=2 days; 30 min. actual prep time

Drain and discard juice from pickle jar. Remove pickles from jar and cut each one in half lengthwise. Return pickles to jar and set aside. In large measuring cup, combine sugar, water and Kool-Aid. Mix until sugar has completely dissolved. Pour enough of liquid into pickle jar to cover pickles. Discard any excess. Cover with lid and refrigerate 24 hours. Store at room temperature.