Everyone will love getting into these pickles. They owe their color and sweet-sour taste to a long marinade in a fruity drink mix.—Taste of Home Test Kitchen
- 1 jar (32 ounces) whole dill pickles, undrained
- 2/3 cup sugar
- 1 envelope unsweetened Kool-Aid mix, flavor of your choice
- Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
- Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.
Originally published as Kool-Aid Pickles in Country Woman August/September 2011, p51
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