Mike saw an article about these “delicacies” in The New York Times and well, if it’s in the New York Times’ food section it must be good, right? Check out the article here.
Here are a couple of different recipes I found for Kool-Aid pickles. Enjoy (’cause I’m not about to!).
To prepare your delicious not-so-naturally-colored Kool-Aid pickles, follow these simple steps :
- Take your pickle jar and dump half of the brine in it
- Fill the rest of the jar with your favorite Kool-Aid flavor
- Let it rest a few days then Enjoy your delicious Kool-Aid pickles! mmmm!
Time to table: 1 week
Serves ?? depends on who’ll eat them at all!
Two packets Kool-Aid
1 cup sugar (the ‘recipe’ calls for a pound of sugar, about 2 1/3 cups)
2 quarts water
Up to 4 16-ounce jars dill pickles, halved or quartered, depending on size
Mix Kool-Aid, sugar and water in a large glass container until well mixed. Add pickles and refrigerate for about a week before eating, stirring every day.