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.
