Koolickles Recipes

KOOL-AID PICKLES

Steps:

• 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.

KOOLICKLES

Steps:

• 1. Get a jar of dill pickles (not kosher, garlic + koolaide = not good eats). Take all the pickles out of the jar. Slice them in half lengthwise.
• 2. Take all the pickles out of the jar. Slice them in half lengthwise. You can use the spears or even the slices if you want to, I simply prefer to slice the whole ones.
• 3. Mix a half pound of sugar and two cherry koolaide packets into the brine.
• 4. Pickles go back in, then into the fridge for a week.
• 5. Note* you can use other flavors of Kool-aid if you want but cherry is the... umm.. traditional one. Well as much as you can say pickles and kool-aid go together that is.

CAROLYN'S KOOL-AID® PICKLES

Steps:

• Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID® and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well.
• Refrigerate the pickles for at least one week before serving.

KOOLICKLES

Steps:

• Drain the liquid from the pickles into a large container.
• Add the Kool-Aid and the sugar to the liquid and stir until the sugar is completely dissolved.
• Remove the pickles from the jar, slice them in half lengthwise and return them to the jar.
• Return the liquid to the jar of pickles. Not all of the liquid will fit, but make sure the pickles are completely covered.
• Place in the refrigerator and let sit for 1 week before eating.